Ingredients

Method

• 2 handfuls butter lettuce
• 2 handfuls baby spinach
• 2 handfuls mixed rocket, watercress and basil
• 2 kiwi fruit, sliced
• 1 handful blueberries
• 1 handful mixed toasted pumpkin, sesame and sunflower seeds
For the dressing, mix
• 250 ml fat-free yoghurt
• 2 T lemon juice
• 2 T olive oil
• 2 T basil pesto

Method

Ingredients

On a platter, arrange the butter lettuce, baby spinach, mixed rocket, watercress and basil, kiwi fruit, blueberries and toasted pumpkin, sesame and sunflower seeds.

Mix the yoghurt with the lemon juice, oil, basil pesto and seasoning.

Drizzle over the salad leaves.

Cook's note: basil pesto is available from selected Woolworths stores, or make your own pesto at home.

TASTE's take

We love the combination of sweet fruit with the savoury taste of salad. The colours of kiwi and blueberries also inspire during the heat of summer, echoing the vibrant purples in nature.