GREEN YOGHURT SAUCE TWO WAYS
Summer Salad - Green Yoghurt Sauce
This is a super fresh, summer salad, brought together by the gorgeous herby green yoghurt sauce.
I’ve included two ways to use the sauce, you’ll have more than you need for the salad but it keeps a few days in the fridge and will make a great sauce for other dishes too - it’s great to have to hand!
I’ve included it with some gorgeous purple potatoes I picked up at the market below. I’m not usually big on potatoes, they rarely feature on my table but I couldn’t resist these little purple babies.
You’ll probably have some extra sauce but it’s pretty versatile.
.You could also use it as a dressing for a slaw, as a refreshing element to go with a curry, even put it in a sandwich or wrap!
Summer salad
Serves 4
400g courgette
400g cooked butterbeans
1 large fennel -about 400g
30g fresh picked herbs, I used dill and mint
½ red onion, finely sliced
Jalapeno, finely slice, seeds in or out depending on how hot you like it
1 baby gem, separated and washed
Green yoghurt dressing
330g coconut yoghurt, I like Coconut Collaborative
50g extra virgin olive oil,
30g lemon juice (about ½ lemon)
1 small clove garlic
15g fresh ginger
20g coriander, with stalks
15g dill
20g picked mint
1 teaspoon salt - or to taste
Cut the courgette into ½ inch rounds. Heat a large fry pan, medium high heat. Add a splash of water and drizzle of olive oil, add the courgette in a single layer, season with salt and pepper. Cook for about 3 minutes, turning halfway, until just tender. I like to keep a little bite, immediately transfer to a plate to cool.
Using the same pan, add another 30g oil, then the butterbeans. Pan fry for 6 minutes, stirring half way, they should be browned and crispy on the outside, and they’ll stay fluffy on the inside.
Use a mandolin, if you have one, to finely sliced the fennel, squeeze over a little lemon to stop it oxidising. If you don’t have a mandolin, slice as finely as you can, using a sharp knife. Set aside. Prep the rest of your ingredients. Including your dressing.
To make the dressing simply blend all the ingredients in a high speed blender until smooth, about 1 minute.
To serve. Mix all the ingredients, with a drizzle of olive oil, except the dressing. Cover the serving plate with the dressing, place the baby gem on top and load up with the rest of the salad. You can serve this on a sharing platter or plate individually.
This is a fresh, summer salad, brought together by the gorgeous herby green yoghurt sauce.
I’ve included two ways to use the sauce, firstly the salad and then a potato recipe with some gorgeous purple potatoes I picked up at the market below. I’m not usually big on potatoes, they rarely feature on my table but I couldn’t resist these little purple babies.
You’ll probably have some extra sauce but it’s very versatile. You could use it as a dressing for slaw, as a refreshing element to go with a curry, even put it in a sandwich or wrap.
I hope you enjoy it!
Summer salad
Serves 4
400g courgette
400g cooked butterbeans
1 large fennel -about 400g
30g fresh picked herbs, I used dill and mint
½ red onion, finely sliced
Jalapeno, finely slice, seeds in or out depending on how hot you like it
1 baby gem, separated and washed
20g coconut chips
30g toasted pumpkin seed
Green yoghurt dressing
330g coconut yoghurt, I like Coconut Collaborative
50g extra virgin olive oil,
30g lemon juice (about ½ lemon)
1 small clove garlic
15g fresh ginger
20g coriander, with stalks
15g dill
20g picked mint
1 teaspoon salt - or to taste
Cut the courgette into ½ inch rounds. Heat a large fry pan, medium high heat. Add a splash of water and drizzle of olive oil, add the courgette in a single layer, season with salt and pepper. Cook for about 3 minutes, turning halfway, until just tender. I like to keep a little bite, immediately transfer to a plate to cool.
Using the same pan, add another 30g oil, then the butterbeans. Pan fry for 6 minutes, stirring half way, they should be browned and crispy on the outside, and they’ll stay fluffy on the inside.
Using a mandolin, if you have one, to finely sliced the fennel, squeeze over a little lemon to stop it oxidising. If you don’t have a mandolin, slice as finely as you can, using a sharp knife. Set aside. Prep the rest of your ingredients. Including your dressing.
To make the dressing simply blend all the ingredients in a high speed blender until smooth, about 1 minute.
To serve. Mix all the ingredients, except the yoghurt sauce, with a pinch of salt and drizzle of oil,. Cover the serving plate with the dressing, place the baby gem on top and load up with the rest of the salad. You can serve this on a sharing platter or plate individually.
Warm potato salad
For the potato salad I used a mix of gorgeous purple and red I got at the farmers market.. I cooked them in salted water so they flavour gets into the potato instead just being sprinkled on top. I also put the lemon dressing on when they were hot so the dressing really absorbed into the potato. We’re always looking to maximise on flavour. I like plenty of dressing and tend to layer flavour throughout dishes.
For the lemon dressing, this will keep and really handy to have in the fridge - it’s a great dressing for a simple green salad or to dress steamed veg. We always had a big jar of this dressing in the kitchen when I was growing up!
Potato salad
Serves 4
450g salad potatoes - organic if possible
2 spring onion, sliced
½ jalapeno, diced
Lemon dressing
60g/ 1 lemon
135g olive oil
1 clove garlic, grated
Pinch salt and pepper
Add ingredients to a jar, and shake well.
Wash potatoes, cut in half, they shoulda ll be roughly the same size. Place in a saucepan covered with water. I salt the water generously so the potatoes will be seasoned when cooking, about 1 tablespoon for this amount. Add this to the pan with the water.
Cook for about 15 minutes until tender. While they’re cooking make the dressing and slice the spring onion and jalapeno.
Once they’re done, drain and transfer to a mixing bowl, dressing generously with the lemon dressing, using about half. Mix through the jalapeno and spring onions.
To serve, spread the green yoghurt sauce on the plate and top with warm potatoes. You can also serve this at room temperature and it’s equally delicious.
The two dishes work really well together, it could be a lovely lunch or light dinner.
