Trio of Healthy Yoghurt-based Mayonnaises with Saffron, Beetroot & Spinach


    300g of Total Fage yoghurt
    75ml soy milk
    50g cooked beetroot
    10ml lemon juice

    150ml sunflower oil
    A good pinch of safarn
    50g spinach
    3g of salt


  •    10 minutes
  •   4 Persons

  1. To make the mayonnaise, pour the soya milk into a tall jug. Add the sunflower oil and lemon juice and blitz with a hand blender.
  2. Spoon the mayonnaise between 3 bowls. In the first bowl add 100g FAGE Total yoghurt and the saffron. Mix.
  3. Add 100g yoghurt to the second bowl. Dice and add the beetroot. Season and blend.
  4. Add 100g yoghurt to the third bowl. Sweat down the spinach in a pan. Drain off any excess water and allow to cool.
  5. Add the cooled spinach to the third bowl. Season and mix. Blend.
  6. Serve with vegetable crudities.