2 refreshing salads with tasty herbs 

Here are two recipes for salads prepared with fresh herbs. Aromatic herbs give salads a unique and delicious taste, and they're healthy, too!

This crunchy salad that goes well with barbecued meats, especially lamb and beef, can also be served with cold meats such as sliced ​​roast beef and beef tongue.

Fresh horseradish roots, which give off a volatile oil with a very strong scent, can be grated and frozen.

Preparation time: 15 minutes

Cooking time: 10 minutes

Servings : 6people

• 1 kg (2 lb) small potatoes cut over and into 22 small heads of chicory
• 30 g (2 tbsp) fresh flat leaf parsley, chopped
• 30 g (2 tbsp) fresh tarragon leaves, coarsely chopped
• 60 g (1/2 cup) chopped walnuts
• Juice of 1 lemon
• 15 g (1 tbsp) grated fresh horseradish root
• 200 ml (3/4 cup) fresh cream or sour cream
• 1 pinch sea salt

1. Boil the potatoes in plenty of water until they are tender.
2. Drain and let cool slightly.
3. Put them in a salad bowl and add the chicory leaves, parsley, tarragon and nuts. Mix well.
4. Also mix in lemon juice, horseradish and sour cream; Season with sea salt; pour over potato salad and stir.

Use hot potatoes for this recipe, because they easily absorb the flavour of the seasoning. When cool, the sauce covers them but does not penetrate.

Sumac is a purple-red spice with a slightly sour lemon taste. It is found throughout the Middle East, where it is used with rice in Turkey and Iran, and as a dry seasoning to replace lemon juice on salads, as in this Lebanese recipe.

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: for 4 to 6 people

• 4 pita breads
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) sumac
• 500 g (1 lb) cherry tomatoes cut into 1 cucumber cut into quarters and then into 2 cm (1 in) sections
• 1 red onion, cut into 2 and then into thin slices
• 75 ml (1 tbsp) fresh coriander leaves, chopped
• 75 ml (1 tbsp) fresh mint leaves, chopped
• 75 ml (1 tbsp) fresh flat leaf parsley, chopped
• 12 small leaves sucrine lettuce
• 150 g (5 oz) crumbled feta
• 75 g (2.5 oz) Kalamata olives

Seasoning

• 1 garlic clove
• 60 ml (1/4 cup) lemon juice
• 125 ml (1/2 cup) olive oil
• 1.25 ml (1/4 teaspoon) sumac
• 1 pinch sea salt

1. Preheat the oven to 180°C (350°F).
2. Cut each pita bread into 4; brush each lightly with oil and sprinkle with sumac; put them on a baking sheet and bake them for 10 to 15 minutes, until they become golden and crisp.
3. Mix remaining ingredients in a bowl and break the pita into small pieces that you will add to the salad.
4. For the sauce, mix all ingredients and pour over salad.
5. Stir gently and serve.

You can also fry pitas in olive oil until they become crispy. This salad is one of the many recipes of the world in which farmers use bread (often stale) to give consistency to a basic dish.

Tasty herbs will give flavour to your salads. Try these two recipes and see for yourself how a dash of zest can make all the difference.