Apple, Yoghurt, Sumac & Watercress Salad

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Apple, Yoghurt, Sumac & Watercress Salad
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Prep: 15 mins Cooks: mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g applefinely sliced
  • 160 g watercress
  • 1 kidney beans (can)drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp yoghurt (dairy)or plant based alternative
  • 1 lemonzest and juice
  • 1 tsp harissa powder
  • 1 tsp sumac
DinnerLunch

Prep: 15 mins Cooks: mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g applefinely sliced
  • 160 g watercress
  • 1 kidney beans (can)drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 3 tbsp yoghurt (dairy)or plant based alternative
  • 1 lemonzest and juice
  • 1 tsp harissa powder
  • 1 tsp sumac

Mix the apple, watercress and kidney beans together in a large mixing bowl.

Add the olive oil, salt and pepper and toss together.

In a separate small bowl, mix together the yoghurt and lemon juice, then marble through the harissa.

Divide between two salad plates and drizzle over the yoghurt dressing. Top with the lemon zest and finish with a dusting of sumac.

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