Healthy Tartare Sauce

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Recipe for Kenwood by Claire Turnbull

Made using the Triblade bowl 

Ingredients

  • 1 small handful of baby spinach leaves
  • 3 large or 8 mini gherkins
  • 1 tbsp capers
  • Small handful parsley
  • Juice of 1 lemon
  • 1 cup unsweetened natural yoghurt
  • Seasoning

Method

  1. Put the spinach, gherkins, capers, parsley and lemon juice into the triblade bowl. Blend the ingredients together until combined but still slightly chunky.
  2. Add the yoghurt and seasoning, blend briefly to combine
  3. Chill and serve with pan fried fish

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