Autumnal greens salad


Prep Time

cook Time
10 mins

Gluten Free
Diary free



“A salad bursting with flavours and textures. A great addition to any meat or fish dishe, or simply on its own” 



250grams of tender stem broccoli
100 grams baby chicory
140 grams red chicory 150grams mixed salad leaves
1 large cucumber
50grams of pine nuts
50grams sesame seeds

Mustard dressing
2 tablespoons of dijon mustard
2 tablespoons of extra virgin olive oil
1 tablespoon of apple cider vinger
1 pinch of salt


  1. Wash all the salad leaves and vegetables under cold water. Allow the salad leaves to drain off all their water or use a salad dyer.

  2. Slice your cucumber and set aside

  3. Lightly toast your pine nuts and sesame seeds in a non-stick pan for about 5-7 minutes, until golden brown

  4. Steam the broccoli for 5 minutes. (keeping it slightly al dente)

  5. Pop the chicory and mixed salad leaves into a large bowl, layer on the cucumber, broccoli and pine nuts with a pinch of salt

  6. To make the dressing firstly add the mustard, and slowly whisk in the extra virgin olive oil and vinegar.

    7. Dress the salad, and enjoy as a side dish or main!

Claire Thorburn