Published 04/12/2011 | 06:00
You will need
2 handfuls green beans
Seeds from Â½ pomegranate For the salad dressing Â½ cup natural organic yogurt
Juice of Â½ lemon
1 tsp lemon rind
Â½ clove garlic crushed
Boil the beetroots in water for 30 minutes, drain and allow to cool.
Top and tail the green beans and blanch in boiling water for two minutes, then refresh immediately in cold water.
Slice the avocado and cold beetroots into even, thin slices and arrange on a platter with the beans. Combine all the dressing ingredients in a small bowl.
Remove the seeds from the pomegranate by cutting it in half and hitting the outside with a rolling pin.
Drizzle the dressing over the top of the vegetables and garnish with the pomegranate seeds.