Beetroot Relish With Smoked Salmon And Spicy Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury13 | 4 | Servings | ||
INGREDIENTS
| 1 | 300 g pack organic beetroot | |
| chopped | ||
| 3 | Spring onions, chopped | |
| 7 | Cm, 3 inch piece | |
| cucumber chopped | ||
| 2 | Tomatoes, chopped | |
| 2 | T | Fresh coriander, chopped |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | 125 g carton natural yogurt | |
| 100 | g | Creme fraiche |
| 2 | t | Chilli powder |
| 2 | t | Cumin |
| 1 | T | Lemon juice |
| 125 | g | Smoked salmon, 4oz |
INSTRUCTIONS
Mix all the relish ingredients together in a bowl. Chill. Mix the sauce ingredients together and chill. To serve, pile the relish onto a plate and top with slices of smoked salmon. Serve the spicy sauce separately. Converted by MC_Buster. NOTES : A simple beetroot relish with a spicy dip.Delicious served with smoked salmon. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 169
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 30mg
Sodium: 1053.8mg
Potassium: 645.3mg
Carbohydrates: 12.5g
Fiber: 5.1g
Sugar: 4.4g
Protein: 10.6g