As promised, here’s a recipe featuring the wonderful coconut yoghurt CO YO. Serve with cucumber slices, on top of salad greens, or however you prefer.
Two dips with CO YO
Ingredients
Trout & beetroot dip
- 100 g beetroot
- 100 g smoked trout fillet
- 4 tbsp natural CO YO
- 1 gherkin chopped
- 1 tbsp gherkin liquid
- 1 tbsp minced dill
Curried tuna dip
- 1 185g can tuna in springwater
- 8 tbsp natural CO YO
- 2 gherkins chopped
- 1 tsp curry powder
- 1/2 tbsp Dijon mustard
Instructions
Trout & beetroot dip
- Cut beetroot in chunks and steam until soft (20-30 minutes).
- Mash beetroot and trout with a fork, add the rest of the ingredients and mix well.
Curried tuna dip
- Drain tuna and mash with a fork, add the rest of the ingredients and mix well.
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