
Sour herb salad and summer fruits on spiced Peruvian yogurt
Sour herb salad with sorrel, mint and rocket, crispy grape rings and plum cubes, on a yogurt base with sumac and lime. Fresh, sour and ready in ten minutes.
205 cal
14.5 g
29 g
5 g
4 g
Easy
Prep time
10 min
Cook time
See recipe
Servings
1 serving
Ingredients
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for the yogurt base
120 g Natural Pro Yoghurt (GO or Thick Greek)
0.5 teaspoon Sumac
0.25 teaspoon Lime zest
0.125 teaspoon Atlantic salt or sea salt
For the herb and fruit salad
10 g Sour leaves, cut into rough strips
10 g Whole parsley leaves, without stems
10 g Rocket leaves, cut into rough strips
10 g Whole mint leaves
5 g Finely chopped chives
60 g Crispy grapes (about 8 grapes), cut into rings
50 g A hard red plum (about half a plum), cut into tiny cubes
to season the salad
1 teaspoon Quality olive oil
1-1.5 tablespoon Freshly squeezed lime juice
0.5 teaspoon Sumac
1 pinch Atlantic salt or coarse sea salt
0.25 teaspoon Lime zest
Method
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In a bowl, mix the yogurt, half a teaspoon of sumac, the lime zest and salt until a smooth and shiny texture is obtained.
Spread the yogurt with the back of a spoon in the center of the plate, in a nice circle.
Cut the sour cream and rocket into rough strips. The mint and parsley leaves are left intact.
Put all the leaves, chives, grape rings and plum cubes in a bowl.
Add a teaspoon of olive oil, lime juice, half a teaspoon of sumac, coarse salt and another lime zest.
Mix everything together very gently with your hands, to evenly coat the leaves and fruits.
Place the mixed salad on top of the yogurt base in an airy and puffy way, and serve immediately.
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