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200g (about 8 tbsp) Greek yogurt
25g pack basil
½ x 25g pack chives
½ lemon, juice
1 tsp honey
1. Put all the ingredients in a blender (if you want a really smooth finish, use a high-speed one such as a NutriBullet). Season, then whizz until combined.
The beauty of this dressing is that it can be made with any soft herbs you have in the fridge (or even a leaf such as watercress). You can also use different dairy products in place of the yogurt – try crème fraîche or soured cream. Add green chilli for spice, or a little ground cumin for depth.
How to serve
Spoon over grain-based or leafy salads, or drizzle over griddled fish, chicken or vegetables.
Try with the salmon and sugar snap tabbouleh at waitrose.com/salmontabbouleh
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.