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!
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.
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.