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Rainbow salad

Special Diets

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Rainbow salad
A mixture of sweet potato with asparagus, carrot, broad beans and peas bound in a creamy yogurt-based sauce. Can be served cold or warm and ideal with grilled meat or fish.
Serves
6
Prep
15 minutes
Cook
20 minutes
Each 134g serving contains (excludes serving suggestion)
KCal
112
Carbs
19.0g
Fibre
5.0g
Protein
3.6g
Fat
1.4g
Saturates
0.2g
Sugars
7.7g
Salt
0.2g
Fruit/Veg Portion
1
Ingredients

Ingredients

2 sweet potatoes, peeled and cut into 3 large chunks
1 carrot, peeled and cut into 3 large chunks
150g bunch asparagus, tough stalks trimmed
50g frozen broad beans
50g frozen peas
For the dressing:
150g spring onions, trimmed and finely chopped
8-10 cornichons (baby gherkins) finely chopped
2 heaped tbsp 0% fat Greek-style yogurt
1 tbsp light mayonnaise
1 heaped tsp Dijon mustard
good pinch pepper
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Method

Recipe tips
  • You can add almost any cooked vegetables to this salad including green beans, celery and apple.
  • If you want a warm rainbow salad then just dice and mix the vegetables together as soon as they're cooked and serve immediately.
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