500g baby new potatoes, halved or quartered if large
1 tablesp. vinaigrette (shop-bought)
1 small broccoli head, chopped into bite-sized pieces
50g baby spinach leaves
1 large carrot, cut into julienne
225g cooked turkey slices (or use chopped)
1 raw beetroot, cut into julienne
6 radishes, thinly sliced
3 scallions, finely sliced
50g mushrooms, thinly sliced
1 garlic, clove, crushed
5 tablesp. Greek-style yoghurt
1 tablesp. apple cider vinegar
2 teasp. snipped fresh chives
1 tablesp. chopped fresh dill
sea salt and freshly ground black pepper
500g baby new potatoes, halved or quartered if large
1 tablesp. vinaigrette (shop-bought)
1 small broccoli head, chopped into bite-sized pieces
50g baby spinach leaves
1 large carrot, cut into julienne
225g cooked turkey slices (or use chopped)
1 raw beetroot, cut into julienne
6 radishes, thinly sliced
3 scallions, finely sliced
50g mushrooms, thinly sliced
1 garlic, clove, crushed
5 tablesp. Greek-style yoghurt
1 tablesp. apple cider vinegar
2 teasp. snipped fresh chives
1 tablesp. chopped fresh dill
sea salt and freshly ground black pepper
Steam the potatoes for 15-20 minutes until tender, then toss in the vinaigrette. Blanch the broccoli for 2 minutes. Drain and quickly refresh under cold running water, then drain on kitchen paper.
To make the dressing, put the garlic, yoghurt, vinegar, chives and dill in a screw-topped jar. Season with salt and pepper and add a tablespoon of water. Secure the lid on the jar, give it a good shake. It should be a nice pouring consistency.
To make the salad, divide the spinach among bowls, then arrange the potatoes, broccoli, carrot, turkey, spinach, beetroot, mushrooms and scallions on top. Drizzle over the dressing to serve.
Steam the potatoes for 15-20 minutes until tender, then toss in the vinaigrette. Blanch the broccoli for 2 minutes. Drain and quickly refresh under cold running water, then drain on kitchen paper.
To make the dressing, put the garlic, yoghurt, vinegar, chives and dill in a screw-topped jar. Season with salt and pepper and add a tablespoon of water. Secure the lid on the jar, give it a good shake. It should be a nice pouring consistency.
To make the salad, divide the spinach among bowls, then arrange the potatoes, broccoli, carrot, turkey, spinach, beetroot, mushrooms and scallions on top. Drizzle over the dressing to serve.
