Leafy Per­sian salad with yo­gurt dress­ing

The Daily Telegraph - Telegraph Magazine - - The Cut // Food -

Serves 4

A fra­grant salad that show­cases the best sum­mer veg­eta­bles and herbs.

For the dress­ing

— juice of 1 lemon — 120ml ex­tra-vir­gin olive oil — 60ml thick nat­u­ral yo­gurt

For the salad

— 4-6 small beet­roots, trimmed — 2 tbsp ex­tra-vir­gin olive oil, plus ex­tra for brush­ing — 150g French beans, trimmed — 1 cour­gette, halved length­ways

— 20g fresh dill, tough stalks re­moved

— 20g fresh tar­ragon leaves, stalks re­moved

— 20g flat-leaf pars­ley leaves — 20g mint leaves, stalks re­moved

— 8 radishes, sliced — seeds from 1 pome­gran­ate

To serve

— Per­sian (Ira­nian) lavash or other flat­breads Whisk the dress­ing in­gre­di­ents to­gether with some sea­son­ing then set to one side.

Pre­heat the oven to 180C/gas mark 4 and line a bak­ing sheet with foil.

Brush the beet­roots with a lit­tle oil then place on the bak­ing sheet. Roast for 30-40 min­utes, un­til ten­der, then re­move from the oven and al­low to cool.

Mean­while, boil the French beans for four min­utes, then drain and re­fresh with cold wa­ter. Use a potato peeler to pare the cour­gette into rib­bons.

Toss both the cour­gette rib­bons and the beans in the olive oil. Cut the cooked beet­roots into quar­ters and ar­range on a serv­ing dish.

Add the dressed beans and cour­gette then all the herbs and the radish slices. Pour over the yo­gurt dress­ing, then add some pome­gran­ate seeds.

Warm the flat­breads for a minute in the toaster and serve with the salad.

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