Trio of Yoghurt-based Mayonnaises with Saffron, Beetroot & Spinach

INGREDIENTS
INSTRUCTIONS
SHARE IT:
INGREDIENTS

Serves 4
300g FAGE Total
75ml soya milk
50g cooked beetroot
10ml lemon juice
150ml sunflower oil
Large pinch of saffron
50g spinach
3g salt

Less than 15'
Serves 4
INSTRUCTIONS
  1. To make the mayonnaise, pour the soya milk into a tall jug. Add the sunflower oil and lemon juice and blitz with a hand blender.
  2. Spoon the mayonnaise between 3 bowls. In the first bowl add 100g FAGE Total yoghurt and the saffron. Mix.
  3. Add 100g yoghurt to the second bowl. Dice and add the beetroot. Season and blend.
  4. Add 100g yoghurt to the third bowl. Sweat down the spinach in a pan. Drain off any excess water and allow to cool.
  5. Add the cooled spinach to the third bowl. Season and mix. Blend.
  6. Serve with vegetable crudities.

RECIPE COLLECTIONS