Shredded silverbeet, chickpea sprout, sorrel & hazelnut salad


Shredded silverbeet, chickpea sprout, sorrel & hazelnut salad

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You'll love this fresh salad and its delicious combination of lemony sorrel and parmesan, perfect for a refreshing summer lunch.


  • 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


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


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.

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