Name: Summer garden salad with yoghurt dressing
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Summer garden salad; 2 pita pockets; spray oil; garlic and herb salt; 2 courgettes; 1 beetroot, peeled; 1 medium carrot, peeled; 2 cobs sweetcorn, cooked; 2 baby greens; Yoghurt dressing; 1 cup greek-style yoghurt with honey; small bunch mint leaves, finely shredded; 2 tablespoon lime juice; 2.5 tablespoon lemon or avocado oil

Ingredients

Summer garden salad

2 pita pockets

spray oil

garlic and herb salt

2 courgettes

1 beetroot, peeled

1 medium carrot, peeled

2 cobs sweetcorn, cooked

2 baby greens

Yoghurt dressing

1 cup greek-style yoghurt with honey

small bunch mint leaves, finely shredded

2 tablespoon lime juice

2.5 tablespoon lemon or avocado oil

Method

Summer garden salad

1.Preheat the oven to 180ºC. Spray pita pockets with oil and sprinkle with herb salt. Cut into bite-sized wedges and bake for 5-8 minutes until toasted.

2.Peel courgettes, beetroot and carrots into ribbons, keeping separate. Cut corn from cobs. Arrange baby greens on a platter. Top with prepared veges. Add a few greens on top. Sprinkle with croutons.