Recipe, photography and introduction by Harriet Davidson
2 cups mix of fresh green leaves
1/2 mixed herbs (dill, basil, parsley and mint are all great)
2 tbsp salad sprinkle
2 tbsp olive oil
1 tsp seeded mustard
1 garlic clove
1 tbsp apple cider vinegar
1 tsp honey
Pinch of salt
Pepper to taste
Juice of half lemon
For dressing, combine all ingredients in a small bowl making sure the honey is dissolved.
Wash and dry all greens and combine with herbs in a mixing bowl. Use a mandolin, or knife, to slice radish as thinly as possible. When ready to serve, dress salad in mixing bowl before placing in Styleware bowl. Sprinkle with salad sprinkle (see below), another pinch of salt and some freshly cracked black pepper.
Salad Sprinkle Ingredients
1 cup flaked almonds
1/2 cup cashews
1 cup pepitas
1 cup sunflower seeds
2 tbsp fennel seeds
2 tbsp rosemary, fresh or fried
1/2 cup linseed
1/2 cup chia seed
1 tbsp salt flakes
1/4 cup sesame seeds
2 tbsp tamari
Pre-heat oven to 200C deg. Combine all ingredients except for tamari in a bowl and mix thoroughly. Tip nut and seed mix onto a large baking tray and spread evenly, making sure they’re in a single layer. Use two trays if needed.
Place in oven for 7-9 minutes until starting to go golden. Remove from oven and tip into large bowl. Pour over tamari as quickly as possible so the mix is still hot and the tamari will steam. Stir to mix through and coat mixture.
Tip back out onto trays and return to oven for another 5-7 minutes. Watch carefully as the nuts can over-roast very quickly.
Remove from oven and let cool before storing in your Styleware bowl.