Wild Green salad

·         Serves 4 as a side


·         1 Lebanese cucumber

·         Splash of red wine vinegar

·         Few large handfuls of mixed wild salad leaves (including rocket, dandelion, endive and baby cos)

·         ½ bunch chives, chopped

·         ½ bunch dill, chopped

·         Juice of 1 lemon

·         ¼ cup (60ml) extra virgin olive oil

·         1 tsp honey

·         1 tbs thick Greek-style yoghurt

·         ½ garlic clove, finely chopped

·         2 tbs mixed seeds* (we used pumpkin and sunflower seeds), toasted


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
Wild Green salad

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