Crunchy vegetable and herb salad
Serves 4 – 6
- 4 tomatoes
- Half a cucumber
- Small red onion
- 6 'ready to eat' dried apricots
- 5 new little carrots
- 1 pepper - any colour but green
- 6 - 8 radishes
For the dressing:
- 150ml Greek style plain yoghurt
- 2 tbs olive oil
- 2 tbs lemon juice
- 1 tsp cumin seed - ground
- 2 pulverised cloves of garlic
- 4 heaped tbs chopped mixed salad herbs
- (Try a mix of mint, garlic chives and basil
- but the choice is yours)
Freshly ground black pepper and salt - to taste
Dice up all of the salad ingredients into bite sized pieces and put into your serving bowl.
Put the yoghurt into another bowl and stir in all of the other dressing ingredients to mix well.
Pour over the diced vegetables and turn them in the dressing until they are well coated.
Chill for an hour or so before serving, but no longer or the vegetables will start to lose their crunch.