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Herby salad with yogurt & rose dressing

One herby salad with yogurt & rose dressing

Herby salad with yogurt & rose dressing

Name: Herby salad with yogurt & rose dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4 as a side
Ingredients: 50g walnuts roughly chopped; ½ tsp rosewater or to taste (see tip below); 100g Greek-style full-fat yogurt; 1 tbsp white wine vinegar; ½ tsp honey; 1 round lettuce leaves separated (see tip below); 1 cucumber deseeded and finely sliced; 4 spring onions finely sliced; 5g dill leaves picked; 10g parsley leaves picked; 10g basil leaves picked; edible rose petals to serve (optional)

Ailsa Burt

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Serves 4 as a side

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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Serve this pretty salad alongside grilled meats in summer. Unsprayed rose petals are edible, and they're a stunning way to decorate salads

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g walnuts

roughly chopped
½ tsp rosewater

or to taste (see tip below)
100g Greek-style full-fat yogurt
1 tbsp white wine vinegar
½ tsp honey
1 round lettuce

leaves separated (see tip below)
1 cucumber

deseeded and finely sliced
4 spring onions

finely sliced
5g dill

leaves picked
10g parsley

leaves picked
10g basil

leaves picked
edible rose petals

to serve (optional)

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Nutrition: Per serving

kcal164
fat12g
saturates3g
carbs6g
sugars5g
fibre4g
protein7g
salt0.1g

Method

step 1

Tip the walnuts into a dry frying pan over a medium-high heat and toast, shuffling the pan for 5 mins, until fragrant and toasted. Tip onto a plate and set aside.
step 2

Combine the rosewater, yogurt, vinegar, honey and 1 tbsp water in a medium bowl, then season to taste. Mix in the lettuce leaves, cucumber, spring onions and most of the herb leaves, gently tossing to coat in the dressing. Tip onto a serving platter and scatter over the toasted walnuts and remaining herbs. Garnish with rose petals, if using, and serve immediately.

Recipe tips

If the lettuce is a bit limp, separate the leaves or roughly chop, then plunge into cold water. Leave for 20 mins, then drain and dry – it should be crunchy again.

Rosewater varies in strength, so add a little less than stated, then taste the dressing and decide if more is needed – too much will make the salad overly floral (we used Nielsen-Massey rosewater).

Recipe from Good Food magazine, June 2024

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