Instructions

To make the lemon yogurt dressing:

1. Combine 1 teaspoon of the lemon zest and 3 teaspoons of the lemon juice with the yoghurt and season with salt and pepper to taste. If the yoghurt is a little loose or watery, place a sieve over a bowl, lined with a clean cloth or piece of muslin and pour the yoghurt into the sieve – allow to strain over the bowl for two hours in the fridge to firm up slightly.

To make the pesto vinaigrette:

1. Place the mustard, sugar, 2 tablespoons of the lemon juice and crushed garlic into a small bowl. Gradually whisk in the oil until emulsified. Add a splash of water if it becomes too thick. Add the toasted seeds, parmesan and herbs combine well. (This can also be made in the small bowl of a food processor or using a hand blender.)

To make the salad:

1. Bring a pan of water to the boil and cook the broccoli for 1-3 minutes until just tender and then plunge into iced water to refresh. Drain, pat dry and set aside.
2. Gently tear the salad leaves into bite size pieces keeping some of their shape, then store in the fridge covered in damp kitchen paper until ready to use.

To serve:

1. Lightly warm 4 serving plates. Put a pan of salted water on to boil.
2. Heat the second tablespoon of oil and sauté the mushrooms with a good pinch of salt for 1 minute until lightly caramelised, just softened, but still holding their shape and not releasing too much liquid. Place on kitchen paper and keep warm until needed.
3. Place the broccoli back into the pan of boiling salted water for 30 seconds, drain well.
4. Place two tablespoons of the yoghurt dressing in the centre of each plate and smooth into a circle with back of the spoon – leaving a large border. Drizzle a little of the pesto vinaigrette onto the yoghurt, scatter some almonds and chervil if using.
5. Pile the broccoli and winter leaves on top of the yoghurt.
6. Dress with a little more pesto vinaigrette. Scatter the mushrooms on top and garnish, the rest of almonds and chervil, if using.
7. Serve immediately.