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
2tbsp white wine vinegar
Salt & pepper, to season
½ cup extra virgin olive oil
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.
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.
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.