| Serves: 4 people | Recipe course: Soups and starters | Total time (min.): 25 |
½ bunch basil picked
2 clove garlic
1 ½ cup natural yoghurt
Zest & juice 1 lemon
Salt & black pepper
1 large iceberg, split in half horizontally
4 tbsp EVOO
1 tbsp red wine vinegar
1 punnet sweet Solanato tomato, cut in half
1 pkt Munchkins snacking cucumbers, cut into quarters
1 pkt mini caps cut in half
½ cup Three Threes stuffed olives
2 tbsp pomegranate molasses
100g Greek feta2 tbsp dill, roughly chopped
2 tbsp shallots, finely sliced
1 - Blend all the ingredients for the herb yoghurt in the Kenwood blender and set aside.
2 - Lay the cut iceberg onto a large platter, drizzle over 2 tbsp EVOO and the vinegar then season with salt and pepper.
3 - Spoon over ½ cup of the herbed yoghurt.
4 - Store the rest in the fridge for another delicious salad.
5 - Scatter the cucumber, tomato, capsicum over the iceberg lettuce and lightly season with salt and pepper continue to scatter the olives, then drizzle with the remaining 2 tbsp of olive oil, pomegranate molasses.
6 - Crumble over the feta, herbs.