Herby salad with yogurt & rose dressing
Serves 4 as a side
Easy
Prep:
Cook:
Serve this pretty salad alongside grilled meats in summer. Unsprayed rose petals are edible, and they're a stunning way to decorate salads
Skip to ingredients
- 50g walnutsroughly chopped
- ½ tsp rosewateror to taste (see tip below)
- 100g Greek-style full-fat yogurt
- 1 tbsp white wine vinegar
- ½ tsp honey
- 1 round lettuceleaves separated (see tip below)
- 1 cucumberdeseeded and finely sliced
- 4 spring onionsfinely sliced
- 5g dillleaves picked
- 10g parsleyleaves picked
- 10g basilleaves picked
- edible rose petalsto serve (optional)
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.
