Root Veg and Leek Salad

An alternative to a creamy potato salad as it is made with a selection of root vegetables and a yogurt dressing.

Recipe (salt free, oil free):
Serves 2,
Mushrooms, cut into chunks – 5
Leek sliced – 1
Carrot, cut into chunks – 1
Parsnip, cut into chunks – 1
Fat free plain yogurt – 5tbsp
Cracked black pepper – 1tsp
Garlic clove crushed – 1
Thyme sprigs – 4
Lemon juice – 1tbsp
Fresh parsley chopped – handful

Steam the carrots and parsnips for 10 to 15 minutes until tender. Saute the sliced leeks in water for 5 minutes. Add the mushrooms, garlic, fresh thyme and fresh parsley. After a couple of minutes, stir it all together. Cook for 10 minutes on a medium heat until the leeks and mushrooms have cooked. Allow the cooked vegetables to cool. Mix the yogurt with the black pepper and lemon juice. Stir the yogurt dressing through the vegetable mix.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.