Recipe of the month – April 2019

Spring Salad

With the first hints of spring in the air, this salad is the perfect combination of fresh leaves and courgettes with the warmth of herb roasted carrots.


6 carrots, peeled, cut in half and then quartered
2 tablespoons olive oil
2 tablespoons za’atar
2 courgettes, finely julienned or grated on the coarse setting (avoid using the centre as it disintegrates due to the seeds)
100g baby spinach leaves
200g Greek yoghurt
1 garlic clove, crushed and puréed
1 tablespoon black sesame seeds
Handful of fresh coriander and dill leaves
Salt and pepper
Extra virgin olive oil to drizzle

  1. Pre-heat the oven to 190C
  2. Place the quartered carrots in a roasting tray, drizzle with olive oil, za’atar, salt and pepper and bake until tender.
  3. Finely julienne or grate the courgettes, avoiding the wet, seed filled core.
  4. Crush the garlic, stir it into the yoghurt and season well with salt and pepper and stir in the olive oil.
  5. To serve, arrange fresh spinach leaves, roasted carrots and courgette on a large platter, drizzle with a little olive oil and season again with a little salt and pepper.
  6. Drizzle on the yoghurt dressing and finish off with a sprinkling of sesame seeds and fresh coriander and dill.

If you enjoy this salad then pop in to the café to try our daily salads from the counter. You can also learn to make other delicious vegetarian dishes at one of our classes. You will find details of all our classes here.