IN SEASON
MOROCCAN BEETROOT & HERB SALAD WITH NATURAL YOGURT DRESSING
Something to brighten up the table. Serves 4
❤ 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
❤ 250g baby spinach leaves, washed & well drained
❤ Large bunch fresh mint, roughly chopped ❤ Large bunch coriander, roughly chopped
For the dressing: ❤ 250ml natural yogurt (either low fat or full fat)
❤ 2 tsp cumin seeds, roughly ground ❤ 1 clove garlic, crushed ❤ Sea salt & freshly ground black pepper
1 In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserv- ing a few of the herbs to garnish the salad.
2 Make the dressing in a small bowl by mix- ing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.
3 Drizzle the dressing over the salad just before serving and garnish with the remain- ing herbs.
www.lovebeetroot.co.uk
MANGO AND RASPBERRY TRIFLES
A perfectly light dessert for an evening in the garden.
❤ 200g Madeira cake ❤ 1 ripe mango ❤ 300g raspberries, plus extra for decoration
❤ 2 tbsp marsala (optional) ❤ 200ml double cream ❤ 500g custard ❤ 450g natural yogurt
1 Cut the cake into chunks and arrange at the bottom of individual sundae glasses. Halve the mango and chop one half into small, bite-sized pieces. Scatter these over the cake along with 100g of the raspberries.
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2 Blend the remaining mango into a smooth purée and, in a separate bowl, do the same with the remaining raspberries. Drizzle the marsala over the cake (if using) and follow
with the purées.
3 In a separate bowl, whip the cream into stiff peaks then combine with the cus- tard to give it a fi rmer consistency. Gently spoon the custard and cream mixture over the cake, fruit and purées. Next, add a layer of the yogurt, gently spreading it from the edges into to the centre of the bowl. Chill for 1-3 hours until it all fi rms slightly.
4 When ready to serve, scatter the remain- ing raspberries over the top of each glass.
www.yeovalley.co.uk
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