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  • 85g beetroot, boiled and sliced thinly

  • 60g peas

  • 1 apple, finely sliced

  • Vinegar

  • 2 tablespoons Greek yoghurt

  • 1 tablespoon tarragon, chopped

  • 1 clove garlic, peeled and chopped

  • Juice of 1 lime

  • 60g courgette, cut into ribbons

  • ½ red chilli, seeded and chopped

  • 2 carrots, cut into ribbons

  • Juice of ½ lemon

  • 1 tablespoon honey


  • 1.

    Marinate the courgette ribbons in a bowl with the chilli, lemon juice and a little olive oil.  Leave for 6 minutes.

  • 2.

    Blanch the carrot ribbons and peas in boiling water for 1 minute.  Remove and refresh in iced water.

  • 3.

    To make the dressing, combine the tarragon, garlic, lime juice, yoghurt and honey.  Mix some with the beetroot so that it is coated in the dressing.

  • 4.

    Serve the beetroot on top of the carrots and peas and some sliced apple.  Drizzle over a little more of the dressing.

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