Sluttishly Savoury: Super-Sprouty Salad

We've been eating a lot of meat recently - I blame it on the summer and the near-constant desire to slope to a nearby pub garden to bask in the evening sunlight and partake of a cool glass of white and a very large steak. However, we decided enough was enough and set about making a truly epic salad.

I'm well known in my household for what my better-half terms my "bus steering wheel" salads. Piled up on giant plates served with warm crusty bread and butter. Delicious.

This particular salad is a firm summer favourite - so chock-a-block with sprouting goodies that you can almost feel working!

You'll need:

• Punnet of alfalfa sprouts
• Punnet of mung bean sprouts
• Punnet of pea shoots
• Bunch of rocket
• One purple crisphead lettuce
• Four large pickled beetroots
• Three large fresh figs
• Extra virgin olive oil
• Balsamic vinegar (thick)
• Thyme (dried - a pinch)
• Pinch of salt

Make it!

• Grab yourself a big bowl and colander. If you have a salad spinner then get it out!
• Wash all the ingredients. Spin the rocket and roughly chop and spin the crisphead lettuce.
• Plonk them in your enormous bowl.
• Gently wash your collection of sprouts and drain using the colander (don't spin these as they are delicate and you could bruise them).
• Sprinkle your sprouts over the lettuce and rocket. Gently combine them so you have a decent mix.
• Slice your beetroot and quarter your figs. Lay them over the other salad in the bowl.
• I think salad should be served just cooler than room temperature so set your bowl aside and make your dressing.
• Combine about 1/2 an inch of olive oil in a tumbler with three tablespoons of balsamic vinegar, a pinch of salt and a pinch of thyme. Mix vigorously and immediately pour over your salad leaves. (This salad would also ROCK with a honey and mustard dressing).
• Serve with warm bread and butter.