Jamie’s rainbow salad & amazing 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
1 large courgette (washed & trimmed)
2 carrots (washed & trimmed)
1 fresh red or golden beetroot (peeled)
1 punnet of cress
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.