Lettuce, boiled eggs and fried courgettes salad with yoghurt dressing

An easy but very tasty Summertime green salad to accompany various BBQ or roasted meat and poultry dishes! It is quite filling because of the eggs and it can be also served as a light meal on its own along with some fresh bread. The courgettes cut in thin strips and fried give an extra flavour to the salad and the dressing is very tasty and refreshing

From "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6 people)

For the salad:
2 Romaine lettuce, roughly chopped
4 small tender courgettes, cut in very thin sticks
3 tbsp of cornstarch (cornflour)
4 hard boiled eggs
corn oil for frying

For the dressing:
200 gr. of thick Greek yoghurt
80 ml of extra virgin olive oil
4 cloves of garlic, minced
4 tbsp of malt vinegar
2 tbsp of fresh spearmint, finely chopped
2 tbsp of dill, finely snipped
1 tbsp of mild or hot red pepper
salt

Method:

Pass the courgette sticks through the cornstarch and fry, a few at a time, in hot oil for about 8-10 minutes, until they become golden and crispy. Transfer with a slotted spoon on kitchen paper to drain the excess oil.

Scatter the chopped lettuce in a spacious and shallow salad bowl and place on top the boiled eggs cut in quarters. Scatter the courgette sticks on top of the eggs and leave aside.

Put in a bowl the dressing ingredients and beat well with a whisk until you have a homogeneous and creamy mixture.

Pour over the salad, mix thoroughly with two spoons and leave to rest for 5 minutes before you serve.