Soya yogurt with beetroot, roasted grapes and cucumber
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- 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
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.