Rocket, speck and tomato salad with yoghurt sauce

A fresh salad full of vegetables and speck to serve for a light but tasty lunch. It is important to eat raw vegetables in hot weather since they help to hydrate your body. At the same time a bit of protein is ideal to get the energy you need to face sweltering temperatures. Put this all together and we have a single dish to take to the office for lunch, or a course of our Sunday lunch or for a family dinner on the terrace.

This salad, kept fresh in a coolbag, can even be brought to an outdoor pic nic and will even appeal to children. To give an extra touch to our rich salad we use a yoghurt sauce.

The Recipe:
First we prepare the yoghurt sauce: take a medium size bowl and pour in the yoghurt and then the filtered juice from half a lime. Rinse the mint, parsley and chives and finely chop them all together and add them to the yoghurt. Now add the crushed grains of pink pepper and blend them with the sauce. Let the sauce stand in the fridge until it is time to serve.

To prepare the salad wash and then dry the rocket. You can break it roughly with your hands or leave the leaves whole. Wash and cut the tomatoes either into cubes or thin slices, lightly seasoning with salt and leaving them in a soup dish so that they form their juice. You can leave the mozzarella balls whole or cut them in half.

Now take the slices of speck and cut them into strips. Compose the salad by first putting the rocket in the salad bowl and then adding the tomatoes, mozzarella and putting the speck in the center. Dress with the yoghurt sauce and bring to the table. If you are not sure that your guests will like the yoghurt sauce then serve it separately, accompanied by the oil cruet with salt, pepper and vinegar.