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

Less than 15'

300g FAGE Total

75ml soya milk

50g cooked beetroot

10ml lemon juice

150ml sunflower oil

Large pinch of saffron

50g spinach

3g salt

  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.