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Ingredients

Method
  • 500 g assorted raw organic vegetables (any mix of organic carrot, butternut, baby marrow, asparagus and ba
  • A large handful of organic baby spinach leaves
  • 4–6 organic eggs, hard-boiled and halved
  • Olive oil, for drizzling
  • Flaky sea salt and freshly ground black pepper, to taste
  • For the dressing, mix together:
  • 3 T organic olive oil
  • flaky sea salt and freshly ground black pepper, to taste
  • For the sauce, mix together:
  • 1/3 cup organic mayonnaise
  • 1/3 cup organic plain yoghurt
  • 1 T chopped organic Italian parsley (optional)

Mix the shredded vegetables with the dressing and turn onto a serving plate. Add the spinach leaves and hard-boiled eggs, drizzle with olive oil and season.
Serve with the sauce on the side.
Per serving: 2121.3 kJ, 13.3 g protein, 32.8 g fat, 11.1 g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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