Yoghurt, Cucumber and Lemon Salad

Salad does not need to be a side dish. Salad can be the hero if you give it a chance. I threw this salad together for Easter and enjoyed it so much I wanted to share it with you all. Apart from a little stirring and a bit of chopping, it pretty much makes itself. Best of all it’s a one bowl one chopping board dish. Important to remember is the impact you can create with a little care and planning so that when your dish hits the table it looks super enticing. I like to layer salads rather than toss so you can see all the ingredients at a glance. I also like having a dressing on the base so you can drag it through the salad as you serve yourself. I hope you enjoy this versatile, healthy dish and share it with friends often. Please adjust ingredients to your own taste or swap ingredients in an out as your pantry allows. This is simply a guide and you can make with it whatever you choose.

Ingredients

Yoghurt Sauce

2 cups natural yoghurt Greek

½ lemon, zest and juice

3 Tbsp olive oil

2 Tbsp tahini

1 Tbsp honey

1 clove garlic, minced

1/4 cup spring onion, finely sliced

2 tsp semi dried or fresh Italian parsley, chopped

1 tsp flakey sea salt

Salad Topping

2 handfuls of kales and spinach leaves (shop packet mix or cut your kale into small pieces)

½ telegraph cucumber halved and sliced into thin moons

½ punnet cherry tomatoes, halved

½ cup dill sprigs chopped

¼ cup spring onion, finely sliced

3 Tbsp olive oil

½ lemon, juice

¼ cup chopped almonds / pistachios

Dust with sumac

Method

Place all yoghurt sauce ingredients in a large, shallow salad bowl and stir until combined.

Spread evenly across the base of the bowl.

Top with kale and spinach, then cucumber, then dill, then tomatoes, then spring onions, then finish with lemon juice, chopped nuts, salt, olive oil and sumac.