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summer greens salad

Leo's mum, Val, cooked us a creamy greens salad during a warm evening over the summer. We were enjoying the weather so much and had a delicious dinner that everyone loved, and this was the dish that blew us away. The creamy dressing combines all of the great summer flavours from the lemon zest, mint and yogurt, with a crunch from the pine nuts, to a mix of delicious oven roasted green veg. It's become a real staple at home, as we make it for all of our BBQs.

Serves 4 as a side & takes 25 minutes to cook


For the salad

  • 2 courgettes, sliced in half lengthways and then cut into half moon shapes

  • 200g Tenderstem broccoli, woody ends removed

  • 250g green beans, ends removed

  • Large handful of toasted pine nuts

  • 100g frozen peas

  • Olive oil

  • Salt

For the dressing

  • 200g greek style yoghurt (or use coconut yoghurt if making vegan)

  • 30g fresh mint, finely chopped

  • 1 teaspoon of Dijon mustard

  • 1 teaspoon of honey (or maple syrup if making vegan)

  • Juice and zest of 1 lemon

  • Pinch of salt


1. Preheat the oven to 190C, fan setting.

2. Place the sliced courgette, broccoli and green beans into a baking tray and drizzle with a good amount of olive oil and a pinch of salt. Mix well until everything is coated in the olive oil, before cooking for 15-20 minutes.

3. While the vegetables cook, make the dressing by mixing together all of the ingredients in a bowl until smooth.

4. Once the vegetables are cooked, remove from the oven and mix through the yoghurt dressing and pine nuts. Taste and season before serving.


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