The farm salad with almond cream
1 beetroot, peeled, julienned using a mandoline 4 radishes, finely sliced 1 butter lettuce, leaves roughly torn 2 spring onions, white and green parts, finely sliced Handful of snow peas, julienned Handful of rocket leaves Handful of red-veined sorrel ¼ bunch of flat-leaf parsley, leaves picked and chopped Mixed seeds, such as sesame seeds, pumpkin seeds
and flaxseeds, to serve (optional)
ALMOND CREAM 50g sourdough bread, crust on, torn into small pieces 175ml full-cream milk 35ml extra virgin olive oil 150g toasted almonds 2½ tbsp apple cider vinegar 2 tsp dijon mustard Finely grated zest and juice of 1 lemon Salt flakes and freshly ground black pepper, to taste
DRESSING Finely grated zest and juice of 1 lemon 1 tsp dijon mustard 75ml extra virgin olive oil Salt flakes and freshly ground black pepper, to taste
1. For the almond cream, add the bread, milk and oil to a medium bowlb and soak for 10 minutes. 2. Add the bread mix, including the liquid, along with the remaining ingredients to a food processor and whiz on high until you have a thick, nutty cream – if it’s a little too thick, loosen it with a touch more milk. 3. Add all the dressing ingredients to a clean jam jar, then seal with the lid and give it a good shake. 4. Add all the salad ingredients to a large bowl, pour the dressing over the salad and toss well. 5. To serve, spoon a good dollop of the almond cream onto a serving platter and pile the salad on top. Sprinkle over some mixed seeds, if you like.