Ingredients
- 200g Greek or plain yoghurt (or 2 tablespoons)
- 2 large vine tomatoes, diced
- 4–5 radishes, diced
- 1 cucumber, diced ( remove the seeded core, it stops the salad becoming too wet)
- 2–3 spring onions, thinly sliced
- Good bunch of fresh mint, roughly chopped
- Handful of fresh parsley leaves, roughly chopped
- 1 tablespoon dried mint
- 2 garlic cloves, grated or crushed
- 1 lemon, squeezed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Good helping of coarsely ground black pepper
- 1–2 teaspoons Celtic sea salt
- 1 tablespoon sumac
- ½ raw cauliflower, thinly sliced (optional, for crunch)
- 1 apple, thinly sliced (optional, for sweetness)
Method
Begin by preparing all your vegetables, keeping them roughly the same size when dicing, this ensures even texture throughout the salad. Dice the tomatoes, radishes, and cucumber into bite-sized pieces. Thinly slice the spring onions and roughly chop both the fresh mint and parsley.
Place all the diced vegetables and fresh herbs into a large bowl. If you're using the optional cauliflower and apple, add these now, thinly slicing them to match the other ingredients.
In a separate small bowl, combine the yoghurt with the grated garlic, lemon juice, extra virgin olive oil, and apple cider vinegar. Stir until well blended, then season with the coarsely ground black pepper and Celtic sea salt to taste.
Pour the dressing over the salad and toss gently to combine, ensuring all the vegetables are evenly coated. Sprinkle the dried mint and sumac over the top, give it one final toss, and serve immediately whilst everything is fresh and crisp. Great with a toasted flatbread.
