Ingredients
1 bunch fresh mint ( leaves only)
2 large bunches fresh flat- leaf parsley ( leaves only)
2 large bunches coriander ( leaves only)
100g rocket
100g spinach, shredded
4 tbsp olive oil
1 garlic clove, thinly sliced
1/4 preserved lemon, rind only, washed and finely chopped
yogurt and cumin sauce
salt and pepper to taste
To make the yogurt and cumin sauce
200g Greek yogurt, thinned with 2 tbsp milk
1 garlic clove , crushed with a little salt
11/2 tsp cumin seeds, roughly ground
Method for the sauce
Mix the yogurt with the garlic and cumin, and season to taste
Method for the salad
1) roughly chop all the herbs and spinach together
2) gently fry the garlic in the oil for a few seconds, immediately add the herbs, cook until the herbs wilt, then add the spinach, and the preserved lemon, serve mixed with the sauce
This salad can also be made by using the herbs and spinach raw.
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