MINTED SALAD

Salad need not (and should not!) be the ‘boring’ part of the braai spread, nor should it be an afterthought when planning what you’re going to prepare. This simple minted salad is bursting with freshness, texture and flavour.

Serves: 6–8

Ingredients

For the creamy dressing

• 30ml olive oil
• 15ml red wine vinegar 15 ml plain yoghurt
• 10ml dried mixed herbs fine salt and freshly ground black pepper, to taste

For the mint salad

• 250g baby marrows, sliced diagonally
• 5ml olive oil
• 100g romaine lettuce, roughly chopped
• 20g fresh mint, roughly chopped
• 10g fresh parsley, roughly chopped
• 100g cucumber, sliced
• 50g radish, thinly sliced
• 2 salad onions, thinly sliced

Method

1. To make the dressing, place the olive oil, vinegar, yoghurt and herbs in a small jar. Season with a pinch of salt and black pepper. Seal the jar and shake vigorously for a few seconds until combined. Set aside.
2. To make the salad, toss the baby marrows in the olive oil. Heat a griddle or frying pan and brown the baby marrow slices on both sides. Set aside to cool.
3. Arrange the lettuce on a serving plate. Add the mint and parsley and toss together. Top with the cucumber, radish and baby marrow. Sprinkle the salad onions over the top.
4. Drizzle the creamy dressing over the salad just before serving.