Venetian Summer Salad
Clock Image
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.
417 kcal
(per portion)
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.