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• 2 Greek-style yoghurts • 1 untreated lemon • 1 pinch of cumin powder • 1 handful of fresh coriander • 1 handful of fresh mint • 10 pink radishes • 2 new carrots • 1 small red onion • 1/2 cucumber • 1/2 teaspoon grated ginger • Salt
Instructions:
• Wash, peel and slice the carrots into tagliatelle. • Remove the seeds from the cucumber and cut it into thin slices. • Cut the radishes into strips. • Chop the red onion, mint and coriander. • Mix all these ingredients together. Season with a drizzle of lemon juice. • Mix the yoghurts, remaining lemon juice, zest, spices and salt. • Add vegetables, ginger, herbs and onion. • Place in the fridge for 1 hour and serve.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
133.7 Kcal
10.0 g
8.2 g
7.0 g
4.9 g
0.1 g
3.3 g
134.8 g
The nutritionist's advice:
This recipe is an alternative to vegetables in vinaigrette.
You can vary the vegetables by choosing local and seasonal produce that will provide more vitamins and minerals.
Preparation time:
Cooking time:
For 4 people
Asia
