Cooking Instructions
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Step 1
Gather your ingredients and wash the vegetables.
Step 2
Give the
Green Peas (300 g)
a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
Step 3
Shave the
Cauliflower (1/2 head)
. If you don’t have a mandolin, just chop into bite-sized pieces.
Step 4
Shave or thinly slice the
Turkish Cucumbers (3)
.
Step 5
Shave or thinly slice the
Radishes (1 bunch)
.
Step 6
Prepare the chopped
Fresh Mint (25 g)
or feel free to use Italian parsley or dill. Finely slice the
Scallions (1 bunch)
.
Step 7
Place all the veggies in a bowl and make the yogurt dressing.
Step 8
In a small bowl, whisk together the
Greek Yogurt (240 g)
, juice from
Lemon (1)
,
Olive Oil (30 mL)
,
Kosher Salt (10 g)
,
Freshly Ground Black Pepper (to taste)
,
Honey (20 g)
and
Garlic (2 cloves)
.
Step 9
Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
Step 10
After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with
Aleppo Chili Flakes (to taste)
or
Microgreens (to taste)
.
Step 11
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
