MIXED LEAF SALAD WITH HAZELNUT DRESSING

SERVES 4

75g blanched hazelnuts

100g broad beans (fresh or frozen)

100g peas (fresh or frozen)

120g mixed baby leaf salad

Edible flowers (such as violets and nasturtiums)

4 small bunches of soft herbs, roughly torn

FOR THE DRESSING

2 tbsp extra virgin olive oil

1 tbsp walnut or hazelnut oil

½ tbsp sherry vinegar

■ Begin by making the dressing. Whisk together the oils with the sherry vinegar and season with salt and pepper. Toast the hazelnuts in a dry frying pan over a low heat until golden, then tip on to a plate to cool.

■ Pod the broad beans if using fresh, and blanch the peas and broad beans in a pan of boiling water for a minute if using frozen (up to 5 minutes for fresh), then drain and rinse in cold water to cool.

■ Toss the salad leaves with the dressing, peas, broad beans, nuts, flowers and herbs in a large serving bowl and serve immediately as an accompaniment to seafood. →