A simple salad to serve alongside meat or fish. Be sure to wash and shake the lettuce well before serving.
Ingredients
- 1 English round crisp lettuce
- 1/4 cucumber
- 1 small pomegranate
- 150g pot natural yogurt
- 3 tbsp chopped fresh mint
- Few dashes of Tabasco
- 2 tbsp white wine vinegar
Method
- 1. Wash the whole lettuce, then shake off the excess water. Cut off the base of the stalk, open up the lettuce and separate out the leaves. Put onto a large platter.
- 2. Peel the cucumber and cut in half. Using a teaspoon, scoop out the seeds and discard. Thinly slice the cucumber and scatter over the lettuce.
- 3. Roll the pomegranate between your hands. Halve, hold upside-down and tap with a rolling pin to pop out the seeds. Sprinkle over the leaves.
- 4. Mix the yogurt, mint, Tabasco and vinegar together. Pour into a jug and drizzle over the salad to serve.
Nutritional info
Per serving: 31kcals, 0.4g fat (0.2g saturated), 2g protein, 4.8g carbs, 4.3g sugar, trace salt