Leafy salsa verde with yogurt

• flat-leaf parsley↗½ small pack
• basil↗½ small pack

  plus a few extra leaves to serve

• mint↗½ small pack
• olive oil↗4 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp
• Greek yogurt↗250g-300g g

  or labneh

• radishes↗

  fennel and chicory

Step-by-step instructions

1. 1

   Whizz everything, except the yogurt, in a food processor or using a stick blender until it’s the consistency of fresh pesto.

2. 2

   Spoon the yogurt into a shallow serving bowl and spread it out, making swirly indents in the yogurt. Pour the herby dressing on top so it sits in little pools that you can ripple into the yogurt. Top with a few small basil leaves. Serve with crunchy salad vegetables like radishes, fennel and chicory.