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Whisk the yogurt with a pinch of saffron powder and 2 tbsp olive oil to thin. Set aside.
Strip the parsley leaves from the stalks. Slice the base from your lettuce. Separate the leaves.
Using a veg peeler, carve the cucumber into long thin ribbons. Finely slice the middle when you get to that. Arrange the basil, lettuce and cucumber on a platter or plates.
Halve your peaches. Scoop the stones out with a teaspoon. Slice the peaches.. Dot them over the top of the salad. Drizzle your saffron dressing over or splat Jackson Pollock style.
Set a frying pan over medium heat. Add your flaked almonds and a pinch of salt. Cook till lightly toasted. Scatter over the salad and serve.