June salad

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 Today I'd like to share a recipe for a June salad with a yoghurt-based dressing.

 


Of course you can prepare it all year long, but it's June when it tastes the best - when we can take advantage of new potatoes and fresh broad beans. The salad is light and refreshing - it owes a lot to lemons in the yoghurt dressing. It's best at room temperature, so if you prepare it in advance, remember to take it out of the fridge in good time before serving. You simply must make it for your next barbecue!

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

Salad

  • 600 g new potatoes
  • 150 g broad beans (podded weight)
  • A bunch of radishes (~120 g)
  • 100 g baby spinach
  • Salt and pepper to taste

Dressing

  • 2 tbsp (~70 g) natural yoghurt
  • 1 tbsp olive oil
  • A small bunch of dill (~30 g)
  • Zest of one lemon
  • Juice of 1/2 lemon
  • 1 tbsp French mustard

Method

  1. Rinse 600 g of potatoes and scrub the skin with a brush. Cut them into bite sized pieces, put them into boiling water with some salt and cook them for 10 minutes, until done. Take the potatoes off heat, drain them and put them into a separate bowl to cool slightly.
  2. Cook broad beans. Put them into a pan filled with cold water and cook them for 10 minutes from the point when it starts to boil. Drain broad beans, cool them and peel the pods.
  3. Cut the radishes into 2 mm slices.
  4. Chop dill roughly. Put 2 tbsp of dill into a bowl and keep the rest for decoration. Into the bowl add two heaped tbsp of natural yoghurt, freshly squeezed juice of 1/2 lemon, 1 tbsp olive oil and zest of 1 lemon. Add 1 tbsp of French mustard and season with a generous pinch of salt and ground black pepper. Mix until fully combined.
  5. When the potatoes are slightly cooler but not completely cold pour a half of dressing on top of them. Mix gently so the potatoes get fully covered with sauce. Set aside for 10-15 minutes for the potatoes to absorb the dressing flavour and aroma. 
  6. Into a deep dish put 100 g baby spinach and spread it in a single layer. Arrange a layer of potatoes on top of spinach, add in radishes and broad beans. Pour the remaining dressing on top. Decorate with reserve fresh dill.
  7. Enjoy! 

Approximate nutritional value

100 g

  • 86 kcal
  • Carbs: 14 g 
  • Fat: 2 g
  • Protein: 4 g
  • Fibre: 2 g

1 serving (recipe makes 4 servings)

  • 197 kcal
  • Carbs: 33 g 
  • Far: 4 g
  • Protein: 8 g
  • Fibre: 5 g

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