You will need:

  • 1 beetroot, peeled, julienned using a mandolin

  • 4 radishes, finely sliced

  • 1 butter lettuce, leaves roughly torn

  • 2 spring onions, white and green parts, finely sliced

  • Handful of snow peas, julienned

  • Handful of rocket leaves

  • Handful of red-veined sorrel

  • ¼ bunch of flat-leaf parsley, leaves picked and roughly chopped

  • Mixed seeds, such as sesame seeds, pumpkin seeds and flaxseeds, to serve (optional)

Almond Cream

  • 50 g sourdough bread, crust on, torn into small pieces

  • 175 ml full-cream milk

  • 35 ml extra-virgin olive oil

  • 150 g toasted almonds

  • 2½ tablespoons apple cider vinegar

  • 2 teaspoons dijon mustard finely grated zest and juice of 1 ƒlemon

  • Salt flakes and freshly ground black pepper, to taste

Dressing

  • Finely grated zest and juice of 1ƒ lemon

  • 1 teaspoon dijon mustard

  • 75 ml extra-virgin olive oil

  • Salt flakes and freshly ground black pepper, to taste

How to make:


For the almond cream, add the bread, milk and oil to a medium bowl and soak for 10 minutes.


Add the bread mix, including the liquid, along with the remaining ingredients to a food processor and whiz on high until you have a thick, nutty cream – if it’s a little too thick, loosen it with a touch more milk.


Add all the dressing ingredients to a clean jam jar, then seal with the lid and give it a good shake.


Add all the salad ingredients to a large bowl, pour the dressing over the salad and toss well.


To serve, spoon a good dollop of the almond cream onto a serving platter and pile the salad on top. Sprinkle over some mixed seeds, if you like.