Herby salad with yogurt & rose dressing
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Herby salad with yogurt & rose dressing

By Ailsa Burt

Serve this pretty salad alongside grilled meats in summer. Unsprayed rose petals are edible, and they’re a stunning way to decorate salads

  • Prep:10 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 164
  • fat 12g
  • saturates 3g
  • carbs 6g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 0.1g

Ingredients

  • 50g walnuts , roughly chopped
  • ½ tsp rosewater or to taste (see tip below)
  • 100g Greek-style full-fat yogurt
  • 1 tbsp white wine vinegar
  • ½ tsp honey
  • 1 round lettuce , leaves separated (see tip below)
  • 1 cucumber , deseeded and finely sliced
  • 4 spring onions , finely sliced
  • 5g dill , leaves picked
  • 10g parsley , leaves picked
  • 10g basil , leaves picked
  • edible rose petals , to serve (optional)

Method

  1. Tip the walnuts into a dry frying pan over a medium-high heat and toast, shuffling the pan for 5 mins, until fragrant and toasted. Tip onto a plate and set aside.

  2. Combine the rosewater, yogurt, vinegar, honey and 1 tbsp water in a medium bowl, then season to taste. Mix in the lettuce leaves, cucumber, spring onions and most of the herb leaves, gently tossing to coat in the dressing. Tip onto a serving platter and scatter over the toasted walnuts and remaining herbs. Garnish with rose petals, if using, and serve immediately.

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