Ingredients
- 2 handfuls spinach, washed
- 1 clove garlic
- ¼ cucumber, seeded
- ¼ seedless chilli
- 10 mint leaves
- 10 flat-leaf parsley
- 10 basil leaves
- 1 ripe avocado, skin removed
- 2 spring onions
- 2 tbsp Greek yoghurt
- 2 tbsp creamy coconut milk (86% coconut extract)
- 1 tbsp virgin olive oil
- 1 tbsp lime juice
- ½ l mineral water
- Bertrand's salt + smoked pepper
- To garnish
- 3 yellow cherry tomatoes
- 10 radish slices
- 1 tbsp. pomegranate
Instructions
- Place the spinach, garlic, cucumber, seedless chilli, mint, basil, parsley, avocado, spring onions, Greek yoghurt, coconut milk, olive oil, lime juice, salt and pepper in the bowl. Blend for 30 seconds at speed 5, gradually increasing the speed to 10 and adding the water.
- Scrape down the sides of the bowl with a spatula, then blend for 10 seconds / Speed 10.
- Pour into a deep dish and arrange the decorative elements on top.
