I am growing so many herbs and vegetables this year in my Veg Trug. It’s been a huge success and we have been living off salads. Just being able to walk out of your kitchen door and pick your lunch is hugely satisfying.
This salad consists of a mixture of herbs and salad leaves, I like to leave my herb leaves whole so they are more like a salad leaf. I added chopped radishes and cucumber, peas, chickens and cucumber. But feel free to make up your own mix of leaves and vegetables.
I served it as a light dinner with some fresh crusty bread. To bulk it up you could add some salt and pepper tofu or extra grains and pulses.
The dressing is really easy to whip and can be used to dip crudités or flat breads.
Mix salad and herb leaves approx. 2 handfuls per person
Handful or mixed radish sliced or halved
Half a cucumber sliced
100g fresh peas blanched
1 tin of chickpeas drained and rinsed or half a jar
Herby Yogurt dressing
1 cup plain plant based yogurt
1 small garlic clove crushed
Juice half a lemon
1 tbsp. Dijon mustard
1 tsp salt
Good grind of black pepper
2 tbsp. extra virgin olive oil
1 tightly backed cup of mixed herb, mint basil, parsley, dill, fennel, coriander
Place all the ingredients for the dressing in a blender and pulse to desired consistency. I still like to see pieces of herbs rather than all one smooth colour, but feel free to blitz until desired.
Arrange your salad and other vegetables on 4 plates, and serve with dollops of dressing and crusty bread.