This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here.
GET AHEAD Prep the greens, discarding any tough stalks. In a small jug, fork up the blackberries into a mush, then mix with 2 tablespoons of red wine vinegar and 4 tablespoons of extra virgin olive oil. Toast the fennel seeds in a dry frying pan on a medium heat until smelling fantastic, then add to the dressing. Season to perfection, tasting and tweaking, then cover and refrigerate both overnight.
ON THE DAY Blanch each type of greens in a large pan of boiling water until just tender but still full of life, then drain well and leave until cool enough to handle. Pile the greens in the centre of a clean tea towel, wrap them up, and wring out really well to remove the excess liquid.
TO SERVE Unwrap and roughly chop the greens, then toss with the dressing until beautifully coated, and serve at room temperature.