Tomato and apple salad with herb yoghurt dressing

Name: Tomato and apple salad with herb yoghurt dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 stem(s) Thyme; 150 g Whole milk yoghurt; 150 g Fresh cream; 5 TABLESPOONS Milk; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 red onion; 2 Tomatoes; 6 Stem(s) Basil; 1 (approx. 450 g) small head iceberg lettuce; 2 Apples (e.g. Elstar)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 stem(s) Thyme
150 g Whole milk yoghurt
150 g Fresh cream
5 TABLESPOONS Milk
3 TABLESPOONS Lemon juice
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 red onion
2 Tomatoes
6 Stem(s) Basil
1 (approx. 450 g) small head iceberg lettuce
2 Apples (e.g. Elstar)

Directions

1
Wash the thyme, shake dry and pluck the leaves from the stalks. Put some leaves aside for garnishing, chop the rest finely. Mix yoghurt, crème fraîche, milk and lemon juice. Stir in thyme and half of the lemon peel. Season with salt, pepper and sugar
2
Peel onion and cut into fine rings. Wash, clean and slice the tomatoes. Wash basil, shake dry and pluck the leaves from the stems. Clean, wash and halve the lettuce, cut out the stalk, cut each half first into 3 strips, then into bite-sized pieces. Wash apples thoroughly, cut out core with an apple corer. Cut apples into thin slices
3
Mix lettuce, tomatoes, onion, apples and basil. Add yoghurt dressing. Arrange immediately on 4 plates. Garnish with remaining thyme and lemon peel