Recipes
Recipes

Soya yogurt with beetroot, roasted grapes and cucumber

Soya yogurt alternative makes an irresistibly creamy base for this vegan combo of contrasting earthy beetroot and crisp cucumber.

Soya yogurt alternative makes an irresistibly creamy base for this vegan combo of contrasting earthy beetroot and crisp cucumber.

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(1 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 95p per serving

Nutritional Information

Each 360g serving contains

Energy
1357kj
324kcal
16%
Fat
13.3g
Med
19%
Saturates
1.8g
Low
9%
Sugars
35.3g
High
39%
Salt
0.43g
Low
7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
377kj/90kcal

Ingredients

400g seedless black grapes

1 tbsp rapeseed oil

50g Asda chopped mixed nuts, toasted

Juice ½ lemon

2 tbsp chopped fresh mint

700g soya yogurt

150g cooked beetroot, grated (about 2 balls)

¼ cucumber, deseeded and diced

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the grapes onto a baking tray and drizzle with half of the oil. Roast for 12-15mins, until beginning to burst. Set aside to cool slightly.
3
Meanwhile, spread the chopped nuts onto a baking tray and bake for 6-8mins, until golden and fragrant. Set aside.
4
Add the lemon juice and chopped mint to the yogurt and season with black pepper. Divide between bowls and stir the grated beetroot through the yogurt until just mixed.
5
Top with the diced cucumber and roasted grapes. Sprinkle with the toasted nuts and drizzle with the rest of the oil before serving.