Baby cos salad with fennel, dill, yoghurt and toasted seeds



2 tbsp pepitas (pumpkin seeds)

1 tbsp sunflower seeds

1/2 tsp vegetable oil


2 baby cos lettuces, washed and torn into small pieces

1 small fennel, shaved

1/4 salad onion, sliced

1 Lebanese cucumber, peeled, halved and sliced

1/4 bunch dill, leaves picked


1/2 cup greek yoghurt

2 tbsp olive oil

2 tbsp vegetable oil

1 tbsp lemon juice

1/2 tsp dijon mustard

Pinch sugar

Salt and pepper



  1. Preheat oven to 180°C. Toast seeds in oven for 8 minutes. Once toasted drizzle with 1/2 tsp vegetable and sprinkle with some salt. Set aside to cool.
  2. Mix dressing ingredients together until combined, taste for seasoning
  3. Mix vegetables together, just before serving (the last thing you do before heading to the table) dress vegetables with yoghurt dressing and scatter dill and toasted seeds on top. Serve immediately.
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