In the summer I often eat a light, refreshing salad for lunch because I feel it doesn’t fill me up as uncomfortably as a hot meal would, especially if I want to get work done in the afternoon and need to be awake and concentrating! This crispy salad is just what I need in the warmer summer months. I eat this layered salad with our No Added Sugar Granola as it complements the yogurt dressing perfectly and it also means I’m not hungry again half an hour after lunch. I usually just go for the good old olive oil and white wine vinegar dressing so this yogurt dressing with fresh mint from my garden and toasted sesame seeds offers me a much needed alternative that I will now gladly add to my salad-dressing-repertoire.
Ingredients (for 1 serving):
35g No Added Sugar Granola
50g cherry tomatoes
50g cucumber
a couple of salad leaves
half a lemon (zest and juice)
220g yogurt
salt, pepper
1 Tbsp toasted sesame seeds
5 mint leaves
Method:
- Wash and chop the tomatoes, cucumber, salad leaves and mint leaves
- Grind the zest from the lemon and juice it
- mix the salt, pepper, lemon zest (leaving some for on top) and juice, toasted sesame seeds and mint leaves with the yogurt
- Layer the salad in a glass as shown in the picture (in the order: yogurt, granola, tomatoes, cucumber, salad leaves and lemon zest)
- Mix it up before enjoying
- Tip: layer it up in a (leak proof) lunch box and bring it to work ready to eat
