- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 4 - 6
Nutrition facts (per portion)
- Calories: 136
- Fat Content: 12g
- Saturated Fat Content: 4g
- Carbohydrate Content: 3g
- Sugar Content: 2g
- Fiber Content: 0g
- Protein Content: 3g
- Sodium Content: 0g
Leafy salsa verde with yogurt
Ingredients
- flat-leaf-parsley - 1/2 small pack flat-leaf parsley
- basil - 1/2 small pack basil, plus a few extra leaves to serve
- mint - 1/2 small pack mint
- olive-oil - 4 tbsp olive oil
- white-wine-vinegar - 2 tbsp white wine vinegar
- greek-yogurt - 250g-300g Greek yogurt or labneh
- radish - radishes, fennel and chicory
Instructions
- Whizz everything, except the yogurt, in a food processor or using a stick blender until it's the consistency of fresh pesto.
- Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.
Sharing recipe for 4 – 6 people, takes only 20 mins; recipe has flat-leaf parsley, basil, mint, olive oil, white wine vinegar, greek yogurt and radish.
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