Skip to main content

Mixed herb bouillon, yoghurt and radish

A recipe by Benoit Dewitte

Mixed herb bouillon


  • 150g spinach leaves
  • 10 ice cubes
  • 5 tbsp water or vegetable stock
  • 200 g mixed herbs: lovage, dill, parsley
  • 3 tbsp honey vinegar
  • Salt and pepper
  • 5 tbsp salad oil

Method of preparation:
Mix the herbs, ice and water in a blender. Pass through a sieve and season to taste with the vinegar and mixed herbs. Finish with a drizzle of salad oil.

Greek yoghurt


  • 200g Pur Natur Greek style yoghurt
  • ½ garlic clove, crushed
  • ½ tbsp mustard
  • Sugar
  • Salt and pepper

Method of preparation:
Season the yoghurt to taste and pour it into a piping bag.



  • Radish
  • Sea salt
  • Fresh lime zest
  • Olive oil
  • Pepper
  • Honey vinegar

Method of preparation:
Chop the radish into various shapes and season with the sea salt, fresh lime zest, olive oil, pepper and honey vinegar.
Place the radish pieces in a bowl, put the yoghurt between them, and pour in the bouillon alongside. Finish with a few croutons and mixed herbs and flowers.