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Sour herb salad and summer fruits on spiced Peruvian yogurt

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.

Calories

205 cal

Protein

14.5 g

Carbs

29 g

Fat

5 g

Fiber

4 g

Difficulty

Easy

Prep time

10 min

Cook time

See recipe

Servings

1 serving

Ingredients

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Scale
  • 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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  1. In a bowl, mix the yogurt, half a teaspoon of sumac, the lime zest and salt until a smooth and shiny texture is obtained.

  2. Spread the yogurt with the back of a spoon in the center of the plate, in a nice circle.

  3. Cut the sour cream and rocket into rough strips. The mint and parsley leaves are left intact.

  4. Put all the leaves, chives, grape rings and plum cubes in a bowl.

  5. Add a teaspoon of olive oil, lime juice, half a teaspoon of sumac, coarse salt and another lime zest.

  6. Mix everything together very gently with your hands, to evenly coat the leaves and fruits.

  7. Place the mixed salad on top of the yogurt base in an airy and puffy way, and serve immediately.

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