And still the summer goes on. This is definitely my #besteversummer since I’ve lived in London – boy is it a hot one! I’m loving the blue skies and constant sunshine – an excuse to wear flip flops and shorts (or summer frocks) every day. And an excuse to come up with some delicious summery recipes to help cool down. Like this amazingly crunchy salad of greenness which I served with my homemade Greek-style salad dressing.

This recipe makes two generous portions. We added some tasty slices of ham on the side to make for a perfect, complete summer meal. Enjoy!

Vibrant green mint tops the crunchy mix

The ingredients

2 cups iceberg lettuce

200g frozen peas, defrosted, cooked and cooled

Half a medium cucumber, peeled and cut into cubes

1 celery stick, sliced into small pieces

Handful of mint

50g creamy soft goats cheese

Layer the lettuce on the bottom of your bowl.

Top with the peas, cucumber, celery, mint and goats cheese.

Pour over the dressing, mix together well and serve.

The lovely pale greens topped with creamy goats cheese

For the dressing

Juice of 1 lemon

2 tbsp cider vinegar

1 tsp sugar

2 tsps Dijon mustard

100ml extra virgin olive oil

1 tsp dried oregano

150ml Greek yogurt

Put all the ingredients in a jar and shake well together.

You can make this far ahead, the dressing will last in the fridge for two to three weeks.

Creamy zesty dressing with a mustardy kick

Do you have a favourite summer salad recipe? Do let me know, I’d love to try it.