Green winter salad recipes

Crisp, green and light, this leaf salad could be served after the pie below. I have kept it raw and simple, but you could also add salted almonds, a little goat’s or sheep’s cheese, or maybe some crisply fried bacon or pancetta.

Serves 4-6
brussels sprouts 200g
watercress 100g
little gem lettuce 1
young kale 2 large handfuls
young chard leaves a small bunch
avocado 1
sprouted seeds such as radish, beetroot or amaranth a handful

For the dressing
natural yogurt 6 tbsp
olive oil 6 tbsp
basil leaves 10g

Trim the base of each brussels sprout, remove the leaves layer by layer as far as you can. Cut the hearts in half and put them and the leaves in a large bowl.

Wash the watercress, remove the toughest stems and add the leaves and thin stalks to the sprouts. Halve the little gem lettuce lengthways, then trim the stalk and separate the leaves. Finely shred the kale leaves. Toss together the brussels sprouts, watercress, lettuce and kale and the young chard leaves.

Make the dressing: mix the natural yogurt and olive oil together with a small whisk or fork, then add the basil leaves, finely shredded, and season with salt and ground black pepper. Halve, stone and peel the avocado then cut the flesh into thick slices.

Transfer the leaves to a salad bowl, tuck the slices of avocado gently among the leaves, add any sprouting seeds you may like, then trickle over the dressing and toss gently before serving.