Wild Green salad
·
Serves 4 as a side
Ingredient
·
1 Lebanese cucumber·
Splash of red wine vinegar·
Few large handfuls of mixed wild salad leaves (including rocket,
dandelion, endive and baby cos)·
½ bunch chives, chopped·
½ bunch dill, chopped·
Juice of 1 lemon·
¼ cup (60ml) extra virgin olive oil·
1 tsp honey·
1 tbs thick Greek-style yoghurt·
½ garlic clove, finely chopped·
2 tbs mixed seeds* (we used pumpkin and sunflower seeds), toasted
Recipe
1. Scrape down the
sides of the cucumber with a fork, creating deep-ridged edges, then cut into
slices. Place in a bowl with red wine vinegar and a pinch of salt, stir to
combine then set aside to marinate.2. Place the salad
leaves in a large bowl with the chives and dill.3. Place the lemon
juice, oil, honey, yoghurt and garlic in a jar, season, then shake well to
combine. If it’s too thick, thin it down with a splash of water.4. Drain the
cucumber and add to the salad leaves. Pour over the dressing and toss to
combine. Serve on a platter, scattered with the toasted seeds
Wild Green salad