Recipe: Ingredients for 4 portions<\/p>\n\n\n\n
200 ml natural low-fat yoghurt<\/p>\n\n\n\n
For the creamed spinach:
120 g spinach,
120 g leek,
1 tbsp cold-pressed olive oil,
120 ml fresh leek broth,
Salt, pepper.<\/p>\n\n\n\n
For the celery root:
800 g celery root (with peel),
1 tsp cold-pressed olive oil,
Salt, pepper.<\/p>\n\n\n\n
For the green cabbage:
80 g green cabbage (tips only),
1 tsp cold-pressed olive oil,
Salt, pepper.<\/p>\n\n\n\n
For the mixed spices:
1 garlic clove,
1 small tsp cold-pressed sesame oil,
1 small tsp brown sugar,
1 tsp. crushed coriander seeds,
1 pinch cardamom powder,
Grated lemon peel,
1 tbsp lemon juice,
40 ml water,
1 tbsp roasted pine nuts,
1 tsp finely chopped chives,
1 tsp finely chopped coriander,
Salt, pepper.<\/p>\n\n\n\n
To serve:
1 pinch black sesame,
some finely chopped chives,
Beetroot powder.<\/p>\n
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