I'm growing so many herbs and vegetables this year in my vegetable trug. Just being able to walk out of your kitchen door and pick your lunch is hugely satisfying – it's been a huge success, and means we've been practically living off salads!
This particular salad comprises a mixture of herbs and salad leaves – I like to leave my herb leaves whole, so they're more like a salad leaf. I've added chopped radishes, cucumber and peas, plus some chickpeas, but feel free to use your own preferred mix of leaves and vegetables.
I love to serve this salad as a light dinner with some fresh crusty bread, which is ideal for warm summer evenings. If you wanted to bulk it up, you could add some of my Salt & Pepper Tofu, or perhaps some extra grains and pulses.
The dressing is also a great one to have in your repertoire, as it's really easy to whip up, and can be used as a dip for crudités or flatbreads.
For the herby yoghurt dressing
1 cup plain plant-based yoghurt
1 small clove garlic, crushed
Juice of ½ a lemon
1 tbsp Dijon mustard
1 tsp salt
Good grinding of black pepper
2 tbsp extra virgin olive oil
1 tightly packed cup mixed herbs, such as mint, basil, parsley, dill, fennel and coriander
For the salad
8 good handfuls mixed salad and herb leaves
Handful radishes, sliced or halved
Half a cucumber, sliced
100g fresh peas, blanched
1 x 400g tin chickpeas, drained and rinsed, or ½ x 700g jar
To serve (optional)
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