Herby salad with crispy garlic

I buy herbs at my local greengrocer, where the bunches are bigger, better and cheaper than in supermarkets. Use whatever soft herbs you have and love here, but be mindful that some – such as dill and tarragon – are much more punchy, so I like to balance them out with milder herbs to make up the bulk of the leaves.

Serves 4-6

1 large bunch coriander, leaves picked
1 bunch parsley, leaves picked
1 bunch dill, leaves picked
1 bunch mint, leaves picked
1 bunch basil, leaves picked

For the dressing
4 garlic cloves, peeled and finely sliced
1 pinch dried red chilli
Juice and zest of 1 lime
Salt and black pepper
4 tbsp olive oil
100g skin-on almonds, toasted and roughly chopped

Wash the herbs well, then dry them in a salad spinner or by spreading them on clean tea towels. Keep in the fridge until you need them.

For the dressing, heat the oil in a frying pan, add the garlic and cook until it begins to brown around the edges. Transfer the crisp garlic to a plate and pour the oil into a heatproof bowl or jug to cool.

Once cool, mix the chilli, lime zest and juice and some salt and pepper into the oil.

When you are ready to eat, dress the herbs, tossing to coat everything, and top with the crisp garlic and almonds.

IMAGE: MATT RUSSELL