Ingredients: 

• 1 head of green butterhead
• 1 head of red butterhead
• 2 heads of endive
• 200g Gordal or other nice green olives 
• 2 green chillies 
• 1 bunch of spring onions 
• 1 bunch of Fresh dill 

Pistachios Dressing: 

• 1 bottle extra virgin Olive oil
• 1 bottle White wine vinegar 
• 1 jar of dijon mustard 
• 1 jar local Honey 
• 200 g shelled pistachios
• To Serve: 
• 1 tub of Greek-style yoghurt 
• 2 whole Lemons (1 to zest) 

Method: 

Spread the yoghurt onto a flat plate with a rim and zest the lemon over the top. 

Whisk the dressing ingredients together in a glass using a fork. 

Toast the pistachios in a dry pan until fragrant. 

Slice the spring onions, green chillies, and olives. 

In a large mixing bowl, combine the greens with the sliced ingredients and toss with the dressing. Spoon the salad onto the yoghurt base and garnish with picked dill. 

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