The veggie patch herb salad
2 tbs, toasted
Mixed salad leaves
2 cup(s), your choice
1 cup(s), coarsely chopped
50 g, (1/2 cup) bronze fennel fronds, coarsely chopped
Fresh flat-leaf parsley
- Wash the leaves well in cold water and pat dry.
- To make dressing, combine oil, vinegar, mustard and honey in a jar, screw on lid and shake.
- Season to taste. Pour over the leaves and top with the seeds, and nasturtium heads, if using.