Summer garden salad with yoghurt dressing

Try this semi-deconstructed salad, which is packed full of fresh ingredients.

  • 15 mins cooking
  • Serves 6
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Summer garden salad
  • 2 pita pockets
  • spray oil
  • garlic and herb salt
  • 2 courgettes
  • 1 beetroot, peeled
  • 1 medium carrot, peeled
  • 2 cobs sweetcorn, cooked
  • 2 baby greens
Yoghurt dressing
  • 1 cup greek-style yoghurt with honey
  • small bunch mint leaves, finely shredded
  • 2 tablespoon lime juice
  • 2.5 tablespoon lemon or avocado oil


Summer garden salad
  • 1
    Preheat the oven to 180ºC. Spray pita pockets with oil and sprinkle with herb salt. Cut into bite-sized wedges and bake for 5-8 minutes until toasted.
  • 2
    Peel courgettes, beetroot and carrots into ribbons, keeping separate. Cut corn from cobs. Arrange baby greens on a platter. Top with prepared veges. Add a few greens on top. Sprinkle with croutons.
Yoghurt dressing
  • 3
    For the dressing, mix yoghurt, mint and lime juice. Drizzle oil over.

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