Ingredients

1 bunch watercress, sprigs picked

50g purslane, red vein sorrel or baby rocket

500g packet frozen broad beans

2⁄ ³ cup whole walnuts

80g shaved parmesan

8 slices prosciutto

1 punnet purple micro herbs or small edible flowers (optional)

Lemon parsley dressing

1 bunch flat-leaf (Italian) parsley, leaves picked

½ bunch mint

1 small garlic clove, crushed

2 tbsp lemon juice

Pinch sugar

2tbsp white wine vinegar

Salt & pepper, to season

½ cup extra virgin olive oil

Method

1.

Rinse watercress and purslane. Drain. Cover and refrigerate until ready to use. Put broad beans in heatproof bowl and pour boiling water on top. Stand for 2 minutes. Drain. Pinch beans to remove outer skins and discard. Put beans in a separate bowl, cover and set aside.

2.

To make dressing, put all ingredients, except oil, into a food processor. Add oil in thin, steady stream while processing until finely chopped and combined. Transfer dressing to jug.

3.

Combine watercress and purslane on platter. Sprinkle beans, walnuts and parmesan over leaves. Tear prosciutto into smaller pieces and arrange on top. Drizzle dressing over salad and sprinkle with micro herbs.

Stylist Imogene Abady

With a career of almost 25 years working on Belle, Vogue Living, Elle Cuisine and Vogue Entertaining + Travel, Imogene as former Creative + Food Director of Home Beautiful, she embraced all of her passions: interior design, lifestyle, entertaining and decorating. A tree change sees Imogene now in the Southern Highlands of NSW with her family.

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