Rainbow salad
A mixture of sweet potato with asparagus, carrot, broad beans and peas bound in a creamy yogurt-based sauce. Can be served cold or warm and ideal with grilled meat or fish.
- Servings: 6
Source: Diabetes UK
Ingredients
- sweet potatoes, peeled and cut into 3 large chunks
- carrot, peeled and cut into 3 large chunks
- bunch asparagus, tough stalks trimmed
- frozen broad beans
- frozen peas
- For the dressing
- spring onions, trimmed and finely chopped
- cornichons finely chopped
- heaped tbsp 0% fat Greek-style yogurt
- light mayonnaise
- heaped tsp Dijon mustard
- good pinch pepper