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Leafy salsa verde with yogurt

Leafy salsa verde with yogurt in a bowl with veg

Leafy salsa verde with yogurt

Name: Leafy salsa verde with yogurt
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: ½ small pack flat-leaf parsley; ½ small pack basil plus a few extra leaves to serve; ½ small pack mint; 4 tbsp olive oil; 2 tbsp white wine vinegar; 250g-300g Greek yogurt or labneh; radishes fennel and chicory

Miriam Nice

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Serves 4 - 6

Easy

Prep: 10 mins

no cook

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Pack lots of greens like mint, basil and parsley into this light yogurt dip. It's great for sharing platters served with seasonal, crunchy veg for dipping

Gluten-free

Vegetarian

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Alternatives

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Griddled chicory with figs & bitter leaves

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Brown butter basted radishes

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Ingredients

Nutrition

Units:

MetricUS

½ small pack flat-leaf parsley
½ small pack basil

plus a few extra leaves to serve
½ small pack mint
4 tbsp olive oil
2 tbsp white wine vinegar
250g-300g Greek yogurt

or labneh

To serve

radishes

fennel and chicory

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Nutrition: per serving

kcal136
fat12g
saturates4g
carbs3g
sugars2g
fibre0g
protein3g
salt0g

Method

step 1

Whizz everything, except the yogurt, in a food processor or using a stick blender until it’s the consistency of fresh pesto.
step 2

Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.

Recipe from Good Food magazine, May 2017

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A star rating of 4 out of 5.1 rating

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