| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury13, Sainsbury’s |
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 |
tb |
Fresh coriander; chopped |
|
|
Salt and freshly ground black pepper |
| 1 |
|
125 g carton natural yogurt |
| 100 |
g |
Creme fraiche |
| 2 |
ts |
Chilli powder |
| 2 |
ts |
Cumin |
| 1 |
tb |
Lemon juice |
| 125 |
g |
Smoked salmon; (4oz) |
INSTRUCTIONS
FOR THE RELISH
FOR THE SPICY SAUCE
SALMON
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.
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