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The Micro Mashup

Creamy • Herbaceous • Nutrient-Rich
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Course: Brunch, Main Course
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup Greek yoghurt (or plant based alt)
  • 1/2 ripe avocado
  • 1 small garlic clove
  • 1/2 juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 handful sunflower microgreens
  • 1 handful radish microgreens
  • 2 tbsp chopped chives
  • 1 tbsp fresh flatleaf parsley
  • Salt & pepper to taste
  • 1 tbsp tahini or splash of water (optional)

Equipment

  • blender or food processor

Method
 

  1. Chuck all ingredients into a blender or food processor
  2. Blitz until silky smooth, scraping down the sides as needed
  3. Taste & adjust seasoning - add more lemon for zing or yoghurt for creaminess
  4. Chill for 20 mins to let flavours mingle the serve cold