This is a fresh, spring-evocative, all-purpose green salad primavera which I often serve with albóndigas – Spanish meatballs, but it goes well with roast chicken and slow-cooked lamb…all kinds of things in fact.


Recipe for green salad primavera

Serves 8

Ingredients for the dressing

  • 5 cm/1”/a thumb’s length of ginger, peeled and grated
  • juice and zest of a lemon
  • 6 tbsps olive oil
  • salt and pepper

Ingredients for the salad

  • a bunch (about 15) of spring onions
  • 6 baby Lebanese cucumbers
  • 2 green peppers
  • 25g/1 oz mint leaves
  • 25g/1 oz fresh coriander
  • 1 tsp nigella seeds
  • 100g/4 oz bag of lambs lettuce


  1. Mix together the dressing ingredients – this can be done some days before of course.
  2. Slice the cucumbers and throw into a salad bowl. Snip in the spring onions. Tear in the herb leaves. Core and deseed the green peppers and chop roughly. Add to the bowl. Add the lambs lettuce.
  3. Sprinkle over the nigella seeds. Dress and serve.