Summer Salad with Turmeric Yoghurt Dressing

14 Jul

(Serves 4)

For the Turmeric Dressing:

85g plain yoghurt

2 tablespoons of olive oil

Juice from one lemon

1 teaspoon turmeric powder

2 teaspoons of honey

Salt and pepper

For the Salad:

2 hearts of romaine / baby gem

1 small fennel bulb

1 small beetroot cooked and peeled

1 tbsp flaxseeds

Recipe:

1. Combine all the ingredients for the dressing in a small bowl. Season with salt and pepper to taste.

2. Thinly slice the bases off the lettuces, keeping the rest of the head as intact as possible. Quarter the heads lengthwise.

3. Remove the fronds from the fennel bulb if it has any and set these aside.

4. Use a mandolin or sharp knife to finely slice the fennel and beetroot.

5. Plate the salad by scattering the thinly sliced beetroot and fennel on top of the salad wedges.

6. Spoon the turmeric dressing over the top and scatter with the flaxseeds and fennel fronds.

Don’t Cook With Your Kids (Until You’ve Done This First)