1 lb (450 g) potatoes, scrubbed and diced
2 carrots, scrubbed and diced
5 small cauliflower, broken into small florets
3 oz (75 g) shelled fresh peas or frozen peas, thawed
2 cooked beetroot (beet), skinned and diced
1 small onion, skinned and chopped
45-60 ml (3-4 tbsp) mayonnaise
4 tbsp (60 ml) low-fat natural yogurt
2 tsp (10 ml) lemon juice
2 gherkins, chopped
6 stuffed olives, chopped
salt and pepper, to taste
Watercress (salad cress) sprigs and chopped red pepper, to garnish
2 carrots, scrubbed and diced
5 small cauliflower, broken into small florets
3 oz (75 g) shelled fresh peas or frozen peas, thawed
2 cooked beetroot (beet), skinned and diced
1 small onion, skinned and chopped
45-60 ml (3-4 tbsp) mayonnaise
4 tbsp (60 ml) low-fat natural yogurt
2 tsp (10 ml) lemon juice
2 gherkins, chopped
6 stuffed olives, chopped
salt and pepper, to taste
Watercress (salad cress) sprigs and chopped red pepper, to garnish
method
Cook the beetroot with the root and 5 cm (2 inches) of stalk intact. The skin will rub off easily when you remove the root and stalk.
1. Cook the potatoes and carrots in a little boiling water for 5 minutes.
2. Add the cauliflower florets and cook for a further 4 minutes.
3. Add the peas and continue cooking for a further 3-5 minutes or until all the vegetables are just tender, but still firm.
4. Drain the vegetables and refresh in cold water, then drain again. Set aside to cool for about 10 minutes.
5. Meanwhile, put the beetroot and onion into a bowl and add the mayonnaise, yogurt, lemon juice, gherkins and olives. Mix well.
6. Add the vegetables and seasoning and toss together, until the ingredients are coated.
7. Serve surrounded by watercress sprigs and sprinkled with chopped red pepper.
1. Cook the potatoes and carrots in a little boiling water for 5 minutes.
2. Add the cauliflower florets and cook for a further 4 minutes.
3. Add the peas and continue cooking for a further 3-5 minutes or until all the vegetables are just tender, but still firm.
4. Drain the vegetables and refresh in cold water, then drain again. Set aside to cool for about 10 minutes.
5. Meanwhile, put the beetroot and onion into a bowl and add the mayonnaise, yogurt, lemon juice, gherkins and olives. Mix well.
6. Add the vegetables and seasoning and toss together, until the ingredients are coated.
7. Serve surrounded by watercress sprigs and sprinkled with chopped red pepper.
serving amount
serves 4
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