Herby salad with yogurt & rose dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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)
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.
