Cook with SUPER GREEN SALAD
Extra-virgin olive oil 6 slices of prosciutto A large handful of blanched almonds 1tsp fennel seeds ½tsp onion seeds 400g (14oz) sprouting broccoli 200g (7oz) green beans A big handful of kale or rainbow chard ½ a bunch of fresh chervil, finely chopped ½ a bunch of fresh tarragon, finely chopped 100g (3½oz) feta cheese
For the agave dressing
1 garlic clove, very finely sliced 2 shallots, very finely sliced Juice of 2 lemons A splash of red wine vinegar 2tbsp agave syrup or runny honey Preheat the oven to 180°C/gas 4 and heat a griddle pan. For the dressing, combine the ingredients with a drizzle of olive oil and season. Scrunch together by hand; set aside.
Put the prosciutto, almonds, fennel and onion seeds in a roasting tray and season. Drizzle with olive oil, toss, then spread the prosciutto out flat. Roast for 15 minutes, or until the prosciutto is golden and crisp.
Halve any larger stems of broccoli and cook on the griddle until charred all over. Finely slice the beans and kale or chard stalks and chop the leaves. Roughly chop or crush the almonds with a pestle and mortar. Mix most of the chervil and tarragon into the dressing. Toss the greens and most of the almonds in the dressing, then scatter over a platter.
To finish, crumble over the prosciutto and feta, and sprinkle with the remaining almonds and herbs.