Mint and raspberry cubed beetroot spring green salad
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
1 bunch asparagus, cut into 4cm pieces
100g snow peas, trimmed
100g sugar snap peas, trimmed
¼ fennel, thinly shaved
½ bunch radish, thinly shaved
1 cup Greek yoghurt
1 jar Three Threes Mint and Raspberry Cubed Beetroot
1 tablespoon tahini
pinch of salt
½ lemon
1 tablespoon olive oil
½ bunch mint, leaves picked
¼ cup smoked almonds, roughly chopped
METHOD
3. In a medium bowl, combine yoghurt with 2 tablespoons of beetroot liquid, tahini and a pinch of salt.
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