My partner’s response to this salad was “This is the best salad I have ever tasted in my life” – and I quietly agreed. It is a light meal in itself. But make no mistake, this is no ordinary salad – this Super Herb Salad is umami in all it’s glory, and you’re going to love it.
TIP : You may add some mustard seeds to the dressing and some roasted peanuts for extra garnish.
Ingredients for The Salad
2 cups raw whole baby spinach leaves
a handful (around ½ cup) freshly chopped coriander/cilantro
a handful (around ½ cup) freshly chopped dill
a handful (around ½ cup) freshly chopped mint leaves
1 red chilli, finely chopped
1-2 cloves garlic, finely chopped
¾ cup vegan feta cheese for crumbling on top (I used the recipe from my book Yasou)
As per the picture, once your herbs (but not the spinach) are chopped, place in the centre of a salad serving dish – garnish with the garlic and freshly chopped chilli.
Surround the area with the baby spinach leaves, then crumble the ‘feta’ on top of the spinach, and then garnish with chilli flakes.
Finally make the Umami Chilli Sauce as per the recipe below, and starting from the feta and spinach edge of the plate, pour evenly over the salad, working around towards the centre. Then Serve !
Ingredients for FRESH UMAMI CHILLI SAUCE
You will need a small bottle with a wide enough mouth to take a teaspoon size.
1 cup oil of your choice – although I love olive oil, I don’t recommend it for this salad as the flavour will dominate. I used a mixture of rapeseed, sunflower and grapeseed oil – all high in omegas 3 & 6
1 whole chilli, split in half (it should fit the bottle)
Starting off with the dry ones, place all the ingredients in the bottle, then shake for a couple of minutes – do not make this up in the food processor as it won’t work well. Then pour onto the salad and enjoy ! If you have too much, which I suspect you will, keep it in the fridge for the next salad sitting.
All recipes and content © Miriam Sorrell thespicemaniac.com 2016