Use fragrant winter herbs to liven up your soups and salads
In this month's Seed To Stove Lia Leendertz is making mouthwatering meals with her favourite trio of winter herbs, chervil, parsley and coriander. Try this Middle Eastern-style salad packed with punchy flavours - the perfect weekend lunch. Serve with fluffy homemade pitta (super easy and once you've made your own you'll never go back!)
Winter herb salad
Serves 4
1 large bunch flat-leaved parsley
1 large bunch coriander
5 cauliflower florets
A handful of radishes
5 spring onions
For the dressing:
Zest and juice of half a lemon
30ml extra virgin olive oil
Salt and pepper
1. Roughly chop the herbs and radishes and slice the spring onions, and put them together in a large bowl. Take the central stems out of the cauliflowers to break them up into tiny florets. Add to the salad.
2. Put all of the dressing ingredients into a jar and shake them together, then pour over the salad and mix well.
From Issue 21 of The Simple Things, on sale Friday 28th February. See the magazine for the perfect accompaniments including a deliciously creamy Chervil soup with Ricotta & Herb Dumplings and easy-peasy Homemade Pitta.
For a special offer on Otter Farm chervil, coriander and parsley seeds click here.