RECIPES - Salads
This is what we serve as an accompaniment to our Biryani. It also works great as a dip.
- In a bowl mix together 3 cups Greek yoghurt, 1 finely sliced red onion (replace with cucumber or anything crunchy like shredded cabbage), 2 finely sliced green chillies (optional), 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon dried mint.
- Place the slices of beetroot from a 450 gram can of beetroot in the centre of a serving plate. • Then surround the beetroot with a ring of the yoghurt dressing.
- Note: in the image below we have blended all the ingredients to serve as a dip.