This salad is using up a bit of this and a bit of that from the growers.

Serves 4

200g chard, rocket, spinach leaves (or whatever combination you desire)

1 apple, sliced into wedges

½ red onion or 2 spring onions sliced thinly

Sea salt flakes

For the blue cheese sauce

100g Greek yogurt

50g sour cream

50-100g blue cheese

2 garlic cloves, crushed

2 tbsp lemon juice

3 tbsp olive oil

½ tsp salt

Small handful, finely chopped flat-leaf parsley leaves

1 tsp finely chopped dill leaves

 

Method

Begin by making the sauce which is taken from the sauce used for the fritters and set aside.  Wash and dry the lettuce well, place onto a large platter.

Scatter over the sliced apple and onion, season lightly with salt and a light squeeze of lemon juice. Toss lightly to combine.

Generously drizzle over blue cheese sauce and enjoy!