175 g (6 oz) broccoli, divided into florets
8 oz (225 g) tomatoes, sliced
6 radishes, sliced
4 oz (100 g) sweetcorn kernels, cooked if frozen
chopped fresh parsley, to garnish
8 oz (225 g) tomatoes, sliced
6 radishes, sliced
4 oz (100 g) sweetcorn kernels, cooked if frozen
chopped fresh parsley, to garnish
for the tomato dressing
4 oz (100 g) tomatoes, skinned and seeded
1 garlic clove, skinned and crushed
pepper, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tbsp (15 ml) tomato puree (paste)
1 garlic clove, skinned and crushed
pepper, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tbsp (15 ml) tomato puree (paste)
method
1. Put the broccoli florets into boiling water and cook for 3 minutes. Drain and cool.
2. Arrange the tomatoes on an oval platter.
3. Add the broccoli around the outside edge of the tomatoes and place the radish slices on top of the tomatoes.
4. Place the sweetcorn kernels in the centre.
5. To make the dressing, place the tomatoes in a blender of food processor with the garlic, pepper, yogurt and tomato puree and blend until smooth.
6. Serve the dressing separately.
2. Arrange the tomatoes on an oval platter.
3. Add the broccoli around the outside edge of the tomatoes and place the radish slices on top of the tomatoes.
4. Place the sweetcorn kernels in the centre.
5. To make the dressing, place the tomatoes in a blender of food processor with the garlic, pepper, yogurt and tomato puree and blend until smooth.
6. Serve the dressing separately.
serving amount
serves 4
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