Lettuce Salad with Yoghurt Dressing

Lettuce Salad

• 150g bag mixed lettuce leaf
• 30g mixed micro-greens
• 30g pea micro-green

This forms the base of the salad. To this add any of the following (depending on what's ready in the garden)

• finely sliced sweet Spanish onion (red or white)
• carrot (long thin strips with a potato peeler)
• finely sliced Chioggia beetroot (the one with red and white rings) or yellow beetroot - both of these varieties don't bleed into the salad
• cherry tomatoes
• sweet capsicum 

Then, depending on what the salad is going with any of the following herbs, etc:

Beef: garlic chives, parsley, basil micro-green or flowers, borage flowers, nasturtium flowers, 

Chicken: coriander micro-green or flowers, french tarragon, lemon balm, sweet fennel, garlic chives, plain chives, lemon zest, finely sliced fermented lemon

Lamb: mint, coriander micro-green or flowers, lemon balm, chives

Pork: finely chopped dried apple slices, basil micro-green, parsley, garlic chives or finely sliced garlic clove, 

Fish: French tarragon, sweet fennel, garlic chives, plain chives, parsley, lemon zest, lime zest, finely sliced fermented lemon

Sprinkle pumpkin or sunflower seeds over salads.  Toasted pumpkin seeds are divine with salad.

Yoghurt dressing

• 1 cup of Greek yoghurt

Line a small sieve with a piece of muslin, etc.

Put yoghurt on muslin to drain off the whey - approximately 20-30 minutes.

Transfer yoghurt to bowl/container.

Stir in approximately 1/4 cup apple cider vinegar, just add enough until you get the consistency you like (different types of vinegar give different flavours)

Add finely chopped fresh herbs of your choice and refrigerate for at least 2 hours to allow flavours to develop.