- 12 leaves red witlof (Belgium endive), bases trimmed
- 1 cup watercress leaves and flowers
- 1⁄3 cup chervil leaves
- 1⁄3 cup snow pea tendrils
- 1/4 cup basil leaves
- ¼ cup Thai or purple basil leaves
- ¼ cup chocolate mint leaves
- 4 firm, but ripe, figs, peeled and quartered
- 3 French cocktail radishes, halved lengthways
- 200 g (7 oz) Labneh, strained for 12 hours
- Edible flowers to garnish (Optional)
- Hazelnut dressing
- 50 ml (2 fl oz) hazelnut oil
- a few drops of sesame oil
- 50 ml (2 fl oz) olive oil
- 30 ml (1 fl oz) champagne or good-quality white wine vinegar
- 50 ml (2 fl oz) water
- salt and freshly ground black pepper
Greg malouf cooks a herb salad with fresh figs – One of the great pleasures of our travels around Iran a few years ago was the way each and every meal began with a basket of fresh herbs – called sabzi – along with soft white cheese and warm flatbread. It’s a habit that we’ve continued to this day, as it’s a brilliant appetite-sharpening way to begin any meal.
Try this salad with a light fruit water
- To make the dressing, tip the oils into a bowl and whisk in the vinegar, then the water. Season with salt and pepper.
- For the herb salad, combine all the ingredients, except the labneh, in a serving bowl. Lightly season with salt and pepper and pour in as much dressing as required. Use your hands to mix everything together gently. Add blobs of labneh and flowers, if using, and serve.
New Feast by Greg & Lucy Malouf, published by Hardie Grant. Photography: Alan Benson – £20.40 Amazon