This fruity, fresh salad is loaded with tastes of summer. The yoghurt dressing is healthy and can be drizzled in abundance as one should!
A mix of salad leaves, herbs and baby spinach leaves
Fresh, rip figs
1 large pomegranate
100g blue cheese
Yoghurt dressing:
90ml greek yoghurt
60ml olive oil
30ml lemon juice
90ml honey
5ml salt
Pack the salad leaves or whatever greens you prefer, onto a serving platter.
Tear or cut the figs into quarters and scatter onto the greens.
Now scatter the pomegranate seeds and chunks of blue cheese on top the salad.
Add all the ingredients for the dressing to a small mixing bowl and whisk together until it amalgamates.
Liberally dress the salad.
Serve with crusty bread as a light lunch.
My Whisk and I 