Leafy Persian salad with yogurt dressing
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
— 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.