Salad with Two Sauces

Shred leaf lettuce, cut tomatoes in half and arrange in a baking dish.

For the yogurt sauce, cut lime zest into thin strips. Stir yogurt with lime zest and juice, sugar, salt, pepper and chopped lemon balm. Garnish sauce with lemon balm leaves.

For the herb sauce, stir together vinegar, oil, salt, mustard, pepper and sugar. Finely dice shallots, crush garlic clove, add to marinade form with herbs and diced peppers and season. Offer sauces separately to the leaf salad.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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