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Middle Eastern Salad With Lemon Yoghurt Dressing

middle eastern salad

This nutrient dense salad can be served as a side, or as a light meal for two. You could also toss through some grilled organic lamb for added protein and substance.

Serves 4 as a side salad, or 2 as a light meal.

INGREDIENTS
Salad
2 handfuls of fresh rocket
Approx. 300g baked pumpkin
1 medium cucumber, sliced into batons
1 cup cooked organic cous cous
2TBS pine nuts, lightly toasted
1 handful of fresh parsley, chopped
1 handful of fresh dill, chopped

Optional
1 ripe avocado, sliced
300g organic lamb back strap, roasted until tender, sliced and layered underneath yoghurt dressing.

Dressing
1 cup of five:am natural yoghurt (no added sugar)
Juice from half a small lemon

METHOD
Layer the rocket, couscous, cucumber, pumpkin and nuts on a large dish. Drizzle with yoghurt and scatter parsley and dill on top.
2 Stir dressing ingredients thoroughly to combine and drizzle over salad.

Written by Bannie Williams

Bannie Williams is a Nutritionist, former model and the founder of The Healthy Ingredient- a holistic nutritional consultancy based in Melbourne.

Having since completed Nutrition and Food Sciences at University, Bannie is a powerhouse in the world of Nutrition. From nutrition writing, to health food recipe development, Bannie is all about holistic living.

Bannie is the resident nutritionist for a number of publications including The Carousel and Cleo magazine. Bannie also practices as an Associate Nutritionist through her Melbourne based consultancy.
All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile.

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