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Leafy salsa verde with yogurt in a bowl with veg

Leafy salsa verde with yogurt

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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 4 - 6

Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal136
fat12g
saturates4g
carbs3g
sugars2g
fibre0g
protein3g
salt0g
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Ingredients

  • ½ small pack flat-leaf parsley
  • ½ small pack basil , plus a few extra leaves to serve
  • ½ small pack mint
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 250g-300g Greek yogurt or labneh

To serve

  • radishes , fennel and chicory

Method

  • STEP 1

    Whizz everything, except the yogurt, in a food processor or using a stick blender until it’s the consistency of fresh pesto.

  • STEP 2

    Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.

Goes well with

Recipe from Good Food magazine, May 2017

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A star rating of 4 out of 5.1 rating
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