Saturday, October 2, 2010
Spring Garden Salad
Spring Garden Salad (serves one)
- a handful of spinach
- 1 small beetroot
- 1 small fennel bulb, save some tips too
- 1 apple
- mint leaves
- equal parts of plain yoghurt and mayonnaise (about 1 Tbsp of each)
- drizzle of mint syrup
- squeeze of lemon juice
- salt and pepper to taste
Chop apple, beetroot and fennel into bite sized pieces. Finely shred mint and fennel tips, and rip spinach leaves into a desirable size. Combine dressing ingredients in a jar and shake; dress salad. Serve immediately.
This was the epitome of fresh, crispy, seasonal flavours, I loved it! I look forward to more meals cooked from my garden, in my kitchen, throughout the rest of spring and summer!