ICEBERG LETTUCE, COURGETTE, PEAR & DILL SALAD

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Step 1

Simply blitz up 4 tablespoons of natural yoghurt with 1 tablespoon of white wine vinegar , 1 teaspoon of Dijon mustard , the leaves from 3 sprigs of fresh mint , ¼ of a fresh red chilli and a pinch of sea salt and black pepper until super-smooth.

Step 2

Make a batch to use here and for sprinkling on breakfasts. Simply toast a mixture of your favourite shelled unsalted nuts, such as walnuts, pistachios, almonds, hazelnuts , in a dry pan until smelling amazing, tossing regularly, then roughly crush in a pestle and mortar.

Step 3

Slice up ¼ of an iceberg lettuce , speed-peel 2 baby courgettes into ribbons, finely slice ½ a pear , and mix with the leaves from 2 sprigs of fresh dill and 1 teaspoon of your toasted nut mix . Toss in 1½ tablespoons of your creamy mint dressing just before tucking in.