Harvest Summer Salad w Minted Peas

Serves 4 - takes 15 mins

When veggies are local and in-season nothing beats a good ol’ fashioned crudité. This is a fancied up version of just that, but instead of the classic garlic aioli I’ve bumped it up with this delicious flavour packed, no cooking required herbaceous creamy yoghurt mayo.

- 4 medium beets, roasted, peeled and quartered
- A 6 inch piece of English cucumber, very thinly sliced lengthways
- 12 asparagus spears, finely shaved
- 2 radishes, finely shaved
- 1 cup peas

Dressing ingredients
- 1 cup peas
- ¼ cup fresh mint
- ¼ cup 0% fat Greek yoghurt
- 2 Tbsp. good quality mayo
- Juice of ½ lemon
- 3 Tbsp. olive oil
- ½ tsp salt

Separate veggies over 4 individual plates or a single platter. Btw a mandolin makes light work of this salad.

In a food processor whizz up all dressing ingredients until a fine puree is achieved. Spoon over desired amount of dressing. Add a few extra drops of olive oil and fresh cracked pepper. Garnish with fennel fronds of fresh dill if desired Serve.