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


    300g de yaourt Total Fage

    75ml de lait de soja
    50g de betteraves cuites
    10ml de jus de citron

    150ml d’huile de tournesol
    Une bonne pincée de safarn
    50g d’épinard
    3g de sel


  •    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.