Rocket, Fennel, Cucumber and Yoghurt Salad
This is the kind of salad that feels instantly refreshing. Peppery rocket, crisp fennel and cool cucumber, all brought together with creamy yoghurt and a drizzle of good quality extra virgin olive oil. Quick to make, and a lovely match for almost anything.
Course Brunch, Dinner, Lunch, Main Course, Mains, Salad, Side Dish, vegan, Vegetarian
Cuisine International
Servings 4
Equipment
- 1 Salad Bowl
Ingredients
- 1 tbsp extra virgin olive oil to drizzle
- Salt and pepper to season
- 50 g rocket lightly torn
- 150 g fennel 1 small bulb, halved, core removed and thinly sliced
- ΒΌ cucumber cut lengthways deseeded and thinly sliced
- 2-4 tbsp full fat natural yoghurt lightly thinned with a little cold water
Instructions
- Add the olive oil to a large bowl and season with salt and pepper. Add rocket, fennel and cucumber and gently toss to coat. Transfer to a serving bowl, spoon over the yoghurt and finish with a light drizzle of olive oil.
- Serve immediately.
Maggie's Tips
- I use a mandolin to slice the fennel and cucumber evenly. This gives a lighter texture while still keeping the natural crunch.
- For extra protein / healthy fats, add a handful of toasted nuts or seeds, or sliced avocado.
- Vegan/Dairy Free Option; Replace the natural yoghurt with a natural soya yoghurt