Inspired by wild Moroccan herbs, this salad is simple, beautiful and super healthy. You can try this salad with spinach, rocket, coriander and parsley. If you enjoy foraging, you can add some seasonal leaves like poppy, dandelion, mallow and sorrel too.
Disclaimer: You must always consult your doctor or clinical herbalist before you try any new herbal remedy. There is a possibility of an unintended reaction/consequence/side effect. I am not a practising clinical herbalist and the following is based on my research and experience. If you are foraging in the wild, please be 100% sure of the identification of the plant.
This salad can is amazing during warm summer days. It's light, refreshing and very nourishing.
Prep Time: 15 minutes
Serving: 1 plate
Ingredients
2 large bunches of flat-leaf parsley (leaves picked from the stalks)
2 large bunches of fresh coriander, leaves and stalks
100g rocket leaves
100g spinach (shredded)
4 tbsp extra virgin olive oil
1 garlic clove, sliced thin
½ tsp ground cumin
¼ lemon (rind only), washed and finely chopped,
or lemon juice of ½ lemon
Instructions
1. Chop up all the herbs.
2. Heat oil in a saucepan and add garlic. Gently fry until it changes colour, usually take a few seconds.
3. Add cumin and continue frying for 10 seconds.
4. Add all the herbs and cook until they've wilted.
5. Slowly add lemon rind or juice. If you're using preserved lemons, make note that have quite a strong flavour and can be salty.
5. Serve as is or with hummus
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