Venetian Summer Salad
Prep: 15 mins
Cook: 2 mins
Memories of a summer in Venice inspired this elegant creation. Close your eyes with each bite and pretend you're being ferried about on a gondola.
This recipe is a:
See this week's box.
Ingredients you'll need
- 150g Greek style yogurt
- A pinch of saffron powder
- A handful of flat leaf parsley, leaves only
- 1 lettuce
- 1 cucumber
- 3 peaches
- 35g flaked almonds
From your kitchen
- 2 tbsp olive oil
- Sea salt
You'll need
Step by step this way
- 1.
Whisk the yogurt with a pinch of saffron powder and 2 tbsp olive oil to thin. Set aside.
- 2.
Strip the parsley leaves from the stalks. Slice the base from your lettuce. Separate the leaves.
- 3.
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.
- 4.
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.
- 5.
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.
