Green salad with fresh yoghurt dressing

Cook the broccoli and broad beans for about 4 minutes and let cool.

In a blender or food processor, mix the yogurt with the garlic, lemon juice, basil, fresh mint and olive oil into a dressing. Season with salt and pepper.

Roast the almonds in a dry, hot frying pan and keep separate.

Divide the lamb's lettuce over a large dish and place the broccoli, broad beans, fennel and zucchini ribbons on top. Sprinkle with the dressing. Chop the almonds coarsely and sprinkle the salad with them.