Home
Recipes
Carb Conscious

Blueberry-and-buttermilk ice cream

Berry recipes

Blueberry-and-buttermilk ice cream

5 minutes

Marinated mushrooms and radishes

Loadshedding recipes

Marinated mushrooms and radishes

Black sesame ice cream

Ice cream

Black sesame ice cream

Vietnamese-style chicken slaw

Asian recipes

Vietnamese-style chicken slaw

Soles with Moroccan-style raw carrot salad

Carrot recipes

Soles with Moroccan-style raw carrot salad

8 minutes

Dill-marinated calamari salad

Asparagus recipes

Dill-marinated calamari salad

5 minutes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Berry recipes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

5 minutes

Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Artichoke-and-olive bake

Savoury bake

Artichoke-and-olive bake

40 minutes

Herb mayonnaise

Asparagus recipes

Herb mayonnaise

1 minute

Strawberries with a splash of coconut

Berry recipes

Strawberries with a splash of coconut

Mint-and apple-dressed garden lettuce bowls

Apple recipes

Mint-and apple-dressed garden lettuce bowls

37 of 122

Mint-and apple-dressed garden lettuce bowls

By Hannah Lewry

Serves makes ½ cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 T Dijon mustard
1 T apple cider vinegar
¼ cup olive oil
¼ cup apple juice
Sea salt and freshly ground pepper, to taste
¼ cup mint
100 g homegrown lettuce or Woolworths living lettuce
25 g microherbs
50 g Parmesan

Method

Combine the mustard and vinegar in a mortar and pestle. Transfer to a bowl, then slowly whisk in the olive oil. Add the apple juice and season to taste.
Just before serving, add the mint and crush into the dressing using the mortar and pestle.
Pour the dressing over the lettuce and microherbs and top with Parmesan.

Discover more summer vegetable recipes here.