Now that's Entertaining®
beetroot dip
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Serves: 8 Prep: 5 mins
1 x 450g can baby beetroot,
drained, coarsely chopped
250g (1cup) Greek-style yoghurt
2 tbs fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
Salt & freshly ground black pepper
Kurrajong Kitchens Lavosh, to serve
Place ingredients in a small bowl and stir until well combined. Taste and season with salt and pepper. Serve with Lavosh.
tomato & avocado salsa
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Makes: approx. 3 cups Prep: 15 minutes
4x Roma tomatoes, cut into 1cm cubes
200g Australian greek style fetta, cut into 1cm cubes
1/4 cup chopped chives
1/2 small spanish onion, diced
1 tbsp lime juice
2 firm ripe avocadoes
Sea salt and cracked pepper to taste
200g packet Kurrajong Kitchens Snack size lavosh, to serve
In a large mixing bowl combine tomatoes, fetta, onion, chives and lime juice. Peel and remove stone from avocadoes. Cut each into 1cm cubes. Add to tomato mixture and gently toss to combine. Season with salt and pepper to taste. Serve in a large shallow bowl with Kurrajong Kitchens snack Size Lavosh.
