Wild Green salad
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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)
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½ bunch chives, chopped
·
½ bunch dill, chopped
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Juice of 1 lemon
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¼ cup (60ml) extra virgin olive oil
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1 tsp honey
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1 tbs thick Greek-style yoghurt
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½ garlic clove, finely chopped
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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
