Shredded silverbeet, chickpea sprout, sorrel & hazelnut salad

Ingredients

• 100 g hazelnuts
• 1 bunch of young silverbeet, tough stalks trimmed off, leaves finely shredded
• 1 handful of sorrel leaves, finely shredded
• 2 handfuls of chickpea sprouts
• 50 g parmigiano reggiano, finely grated

Dressing

• 80 ml hazelnut oil
• 2 tbsp extra-virgin olive oil
• 1½ tbsp sherry vinegar
• Salt flakes and freshly ground black pepper

Method

Preheat the oven to 165°C fan-forced.
Roast the hazelnuts on a baking tray until golden, about 10 minutes.
Rub the skins off in a clean tea towel and roughly chop the nuts.
Add the silverbeet, sorrel, sprouts and parmigiano reggiano to a large bowl and toss together.
For the dressing, combine the ingredients in a small bowl, season with salt and pepper and whisk to emulsify. Add half the hazelnuts and tip over the greens. Toss to evenly coat, then tip into a serving bowl.
Sprinkle the remaining nuts over the top and serve immediately.

This is an edited extract from Salads & Vegetables by Karen Martini, published by Plum. $34.99, available in all good bookstores.