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Ingredients
Method
- 100g baby spinach
- 2 cloves of garlic
- 1 cucumber, chopped
- 1⁄2 green chilli
- 1⁄2 pack of parsley, basil, and mint
- 1 avocado, peeled
- 4 spring onions, trimmed
- 200g natural yoghurt
- 2 tbsp sherry vinegar or similar
- Drizzle of olive oil
- Handful of pea shoots or similar
- Add all of the ingredients, apart from the pea shoots and the olive oil, into a food processor, and blitz until a soupy consistency is achieved. Add salt, pepper, and perhaps more vinegar to taste, and blitz again. Chill for at least 2 hours, then serve in bowls with bread.
15 mins
4 serving
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