The first time I made this was the end of February. This time of year is when my desire for outrightly healthy meals kicks in. From my birthday in November, through all of the parties of Christmas and New Year (and NYEEEE) and our dating anniversary and Lance’s birthday and every other excuse under the sun we can think of to indulge in decadent meals and lots of booze means we get to mid February and both Lance and I think – hey, remember when we used to keep it simple and just have grilled meat and salad for dinner. Without wine. Or a beer. Or snacks. Back when our portion sizes were reasonable? Maybe we should do that again for a while. The fact that this thought might have occurred after a long weekend which involved a 9 course wine-matched degustation that we added a 10th dish and 10th wine to because there was an extra dish we just had to have is surely a coincidence. Not to mention the daily ice creams (or two). And cheese platters. And wine.
And we're eating again now after the 4-day chocolate feast that is Easter!
Tuesday night’s dinner was a grilled steak and this salad, with a wonderful dressing drizzled over everything. An abundance of bright herby chimichurri flavours all blended up with toasted pumpkin seeds and Greek Yoghurt, drizzled over tart mango, crunchy shoots and peas and juicy Lebanese cucumbers. It feels decadent whilst being totally healthy. Blackening the garlic in the pan first softens the garlicky punch and adds a lovely roasted flavour to the whole situation.
The dressing makes much more than you require, but it’ll do meals for around 3 days if refrigerated. As well as being a dressing, it’s also a delicious sauce on baked potatoes, or stirred through quinoa or your favourite grain.
Chimichurri, Pumpkin Seed and Greek Yoghurt Dressing
½ cup pumpkin seeds4 cloves garlic
2 bunches coriander (about 2 cups roughly chopped)
Bunch parsley (about 2 cups roughly chopped)
Salt and pepper
7 big gloops of Greek Yoghurt (around 200g)
¼ cup water (for thinning)
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
Green Mango Salad1 underripe mango (you want it to be sliceably firm, and a tart)
Handful bean shoots
Handful snow peas, topped and tailed, then thinly sliced
1 cucumber, peeled into ribbons – seed middle discarded