Jamie’s rainbow salad & amazing dressing!

Serves 4

The dressing:

½ a fresh red chilli

1 clove of garlic

A small bunch of fresh tarragon or basil or coriander

2 tbsp. red wine vinegar

3 tbsp. low fat natural yogurt

The salad:

1 large courgette (washed & trimmed)

2 carrots (washed & trimmed)

1 fresh red or golden beetroot (peeled)

1 punnet of cress

Method:

Make the dressing:

Put all the dressing ingredients plus a good pinch of salt & pepper into a blender or food processor (with the knife blades attached) or liquidizer. Whiz until combined.

Pour into a small jug.

Using the course grater attachment, put the vegetables into the food processor one after another.

Tip it out onto a platter so that it looks like a rainbow & snip the cress over the top.

Put the dressing over the top at the last minute.