soya yog

Soya yogurt with beetroot, roasted grapes and cucumber

Soya yogurt alternative makes an irresistibly creamy base for this vegan combo of contrasting earthy beetroot and crisp cucumber.

By , 20 December 2019

Be the first to rate this recipe

Soya yogurt with beetroot, roasted grapes and cucumber

  • 20 Mins

  • Serves: 4

Nutritional Info
Each 360g serving contains

  • Energy

    1356KJ

    324KCAL

    16%

  • Fat

    13.3g

    med

    19%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    35.3g

    high

    39%

  • Salt

    0.43g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 400g seedless black grapes
  • 1 tbsp rapeseed oil
  • 50g Asda chopped mixed nuts, toasted
  • Juice ½ lemon
  • 2 tbsp chopped fresh mint
  • 700g soya yogurt
  • 150g cooked beetroot, grated (about 2 balls)
  • ¼ cucumber, deseeded and diced
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the grapes onto a baking tray and drizzle with half of the oil. Roast for 12-15mins, until beginning to burst. Set aside to cool slightly.

  • Meanwhile, spread the chopped nuts onto a baking tray and bake for 6-8mins, until golden and fragrant. Set aside.

  • Add the lemon juice and chopped mint to the yogurt and season with black pepper. Divide between bowls and stir the grated beetroot through the yogurt until just mixed.

  • Top with the diced cucumber and roasted grapes. Sprinkle with the toasted nuts and drizzle with the rest of the oil before serving.