Cheese and Dairy

Chickpeas and Beetroot Salad

Ingredients:

• Boiling potatoes ¾ pound

• Plain low fat yogurt ½ cup

• Chopped fresh dill 1 cup

• Ground coriander seeds ½ tsp

• Fresh lemon juice 1 tbsp

• Cucumber, seeded and cut into ½ inch cubes 1 large

Method:

• Peel potatoes and cut into ½ inch cubes. Cook potatoes until tender in a large saucepan of boiling salted water, about 5 minutes.

• Drain potatoes and rinse under cold water in colander. Drain potatoes well. Stir together yogurt, dill, coriander, and lemon juice in a small bowl. Combine with potatoes, cucumber, and season with salt and pepper and toss to coat.