Rocket, Romano & Sunflower Seed Salad
Serves 2
-
4 cups salad leaves (rocket, baby spinach, mixed leaf, cos or iceberg lettuce)
-
2 tablespoons mayonnaise
-
2 tablespoons natural yogurt
-
3 tablespoons grated romano cheese (or pecorino or reggiano)
-
2-3 tablespoons toasted sunflower seeds
-
Salt if needed (depends on the cheese that you use, some are saltier than others)
To toast sunflower seeds, spread out onto a baking tray and baked at 180C/350F for 10-12 minutes.
Step 1 - Wash and dry the leaves well using a salad spinner if possible and place in a mixing bowl. Whisk the mayonnaise and yogurt together and drizzle on top of the leaves using two spoons to toss the salad. Sprinkle the cheese and sunflower seeds over and toss again to combine. Taste and add salt if necessary. Serve straight away, the only downfall of this recipe is that depending on the leaf used, the dressing does soak in. Rocket is best if you want to make this ahead of time.