Green Goddess Salad Recipe

Prepare vegetables

Trim the French beans and cut any tough ends off the tenderstem. Break the cauliflower into small bite-sized florets. Shell peas if fresh; if frozen, no need to thaw fully.

Blanch beans, tenderstem and peas

Bring a large pot of salted water to a rolling boil. Add the French beans and tenderstem and cook for 2–3 minutes until bright green and just tender. Add the garden peas for the final 30–45 seconds. Using a slotted spoon or sieve, transfer the vegetables to an ice bath (bowl of ice water) to stop cooking and preserve color. Drain thoroughly and pat dry.

Roast cauliflower

Preheat the oven to 220°C / 425°F. Toss cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet in a single layer and roast for 18–25 minutes, turning once, until edges are golden and tender. Remove and cool slightly. (Alternatively, steam or blanch cauliflower 3–4 minutes and cool if you prefer softer florets.)

If pepitas are not toasted, heat a small dry skillet over medium heat and toast pepitas for 2–3 minutes, stirring, until they begin to pop and smell nutty. Remove to a bowl to cool. If coconut flakes are not roasted, toast them in the same skillet for 1–2 minutes until golden, watching carefully so they don't burn.

Blend dressing

In a blender or food processor add the Greek yoghurt (or vegan substitute), mayonnaise, olive oil, lemon juice, parsley, chives, tarragon, garlic, capers (if using), salt and pepper. Blitz until very smooth. If the dressing is too thick, add up to 2 tablespoons water, one at a time, to reach a creamy pourable consistency. Taste and adjust seasoning with extra salt, lemon or pepper.

Cook chicken

If using chicken: season breasts lightly with salt and a drizzle of olive oil. Pan-sear over medium-high heat for 5–7 minutes per side (depending on thickness) until internal temperature reaches 75°C / 165°F. Rest 5 minutes, then slice thinly.

Cook tofu

If using tofu: press for 15–30 minutes to remove excess water, cut into 1 cm slices, toss with a little salt and 1 tablespoon olive oil. Pan-fry over medium-high heat 3–4 minutes per side until golden and crisp. Keep warm.

In a large bowl or on individual plates, arrange the mixed salad leaves (if using). Add the drained blanched French beans, tenderstem, roasted cauliflower florets and garden peas. Slice the avocado and fan or cube it; add to the bowl.

Drizzle about half the Green Goddess dressing over the vegetables and gently toss to coat. Add more dressing to taste when serving.

Scatter toasted coconut flakes and toasted pepitas over the salad. Top with sliced chicken or fried tofu if using. Finish with a grind of black pepper and an extra squeeze of lemon if desired.