Beautiful fuschia in the sunshine were the inspiration for these healthy, refreshing and tasty verrines.
Beetroot and tomato gave the colour nearest to the flower and the taste came from goatmilk yoghurt, garlic and fresh mint.
These verrines can be served as an appetizer or a side dish. They are packed with vitamins and will not add inches to the waistline.
2 medium-size cooked beetroots
1 x 125 ml goatmilk natural yoghurt pot
2 cherry tomatoes
2 garlic cloves, peeled
Pinch of salt
Fresh mint leaves
Fresh basil leaves
1. Whizz the beetroots with the garlic cloves and the mint leaves. Season with the salt.
2. Mix the yoghurt and fill the verrines.
3. Add the tomatoes and the basil leaves et voilà!