Recipe - Beetroot Relish With Smoked Salmon And Spicy Dip

FOR THE RELISH
1 300 g pack organic beetroot;
chopped
3 Spring onions; chopped
7 Cm; (3 inch) piece
; cucumber, chopped
2 Tomatoes; chopped
2 tablespoon Fresh coriander; chopped
Salt and freshly ground
black pepper

FOR THE SPICY SAUCE
1 125 g carton natural yogurt
100 g Creme fraiche
2 teaspoon Chilli powder
2 teaspoon Cumin
1 tablespoon Lemon juice

SALMON
125 g Smoked salmon; (4oz)

Mix all the relish ingredients together in a bowl. Chill.

Mix the sauce ingredients together and chill.

To serve, pile the relish onto a plate and top with slices of smoked
salmon. Serve the spicy sauce separately.

Converted by MC_Buster.

NOTES : A simple beetroot relish with a spicy dip.Delicious served
with smoked salmon.

Converted by MM_Buster v2.0l.