Herb Salad

Ingredients

• 12-15 fresh green basil leaves
• 15-20 fresh purple basil leaves
• 15-20 fresh mint leaves
• 1 1/2 tablespoons pumpkin seeds
• 1 1/2 trablespoons pinenuts
• 1 1/2 tablespoons sesame seeds
• 2 medium red radish
• 1/2 medium onion
• 5-6 iceberg lettuce leaves
• 5-6 lollo rosso lettuce leaves
• 5-6 romaine lettuce leaves
• A few fresh coriander leaves
• A few springs of fresh curly parsley
• Salt to taste
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 1/2 teaspoon crushed black peppercorns 

Method

1. Put the smaller green basil leaves into a bowl, tear the bigger ones and add. Add purple basil leaves and mint leaves.
2. Heat a non-stick pan, add pumpkin seeds, pinenuts and sesame seeds, mix and roast lightly.
3. Thinly slice red radish into roundels and slice onion and put both into the same bowl.
4. Tear iceberg, lolo rosso and romaine lettuce leaves and put into the bowl.
5. Roughly chop coriander leaves and parsley and add into the bowl.
6. Add salt, lemon juice, honey and crushed black peppercorns and mix well.
7. Keeping aside a few roasted seeds, add the rest to the bowl and mix well.
8. Transfer into a serving plate, garnish with the reserved roasted seeds and serve immediately.

Nutrition Info