Chicory salad with ginger coriander dressing

Ingredients

For the chicory salad

• 2 heads of chicory – remove 1cm from the stalk, then cut in half, cut the leaves into bite-sized pieces, rinse over a sieve and drain
• 30 g rocket
• 1 tbsp mixed sprouts – wash in vinegar water, rinse over a sieve and drain
• ½ red bell pepper – deseed and dice

For the ginger coriander dressing

• 300 g soy yoghurt
• 5 tbsp water
• 2 tbsp olive oil, cold pressed
• 1 tbsp yacon syrup
• 1 tsp lime juice, freshly squeezed
• 2 teaspoons mustard, medium hot
• 30 g ginger root – grate
• 6 g turmeric root – grate
• 2 tsp curry powder
• 1 tsp coriander powder
• 3 tbsp chopped cilantro
• Crystal salt and pepper from the mill

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Known as the guru of no-dig, Charles Dowding has updated his definitive book on salad-growing in this beautifully illustrated hardback edition: how to have tasty salad leaves all year round in a garden, balcony or windowsill; how to grow micro leaves and how to serve them in delicious recipes, all using organic or permaculture principles. Great for food lovers keen to eat tasty food with a low carbon footprint.