t – teaspoon/s T – tablespoon/s c – cup/s
MINTED SALAD
SERVES 6-8 / PREPARATION: 10 MINS / COOKING: 10 MINS
DRESSING
› 30ml (2T) olive oil
› 15ml (1T) red wine vinegar
› 15ml (1T) plain yoghurt
› 10ml (2t) dried mixed herbs
› salt and freshly ground black pepper
SALAD
› 250g baby marrows, sliced diagonally
› 5ml (1t) olive oil
› 100g romaine lettuce, roughly chopped
› 20g fresh mint, roughly chopped
› 10g fresh parsley, roughly chopped
› 100g cucumber, sliced
› 50g radish, thinly sliced
› 2 spring onions, thinly sliced
1 Dressing Place the olive oil, vinegar, yoghurt and herbs in a small jar. Season with salt and pepper. Seal the jar and shake vigorously for a few seconds until well combined. Set aside.
2 Salad Toss the baby marrows in the olive oil. Heat a griddle or frying pan and brown the baby marrow slices on both sides. Set aside to cool.
3 Arrange the lettuce on a serving plate. Add the mint and parsley and toss together. Top with the cucumber, radish and baby marrow. Sprinkle the spring onions over the top.
4 Drizzle the dressing over the salad just before serving.
