Try these delicious recipes from our sponsors at Coco Tribe

Sponsor Recipes: Coco Tribe

Pea, Pistachio and Herb Coconut Yoghurt Dip

Serves: 6

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Festive Jewel Pumpkin

Serves: 6-8

Try these delicious recipes from our sponsors at Coco Tribe

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Summer Trifle

Serves: 10-12

Try these delicious recipes from our sponsors at Coco Tribe

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Sponsor Recipes: Coco Tribe

By: The WellBeing Team

Try these delicious recipes from our sponsors at Coco Tribe


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 150g frozen peas
  • 2 tbsp extra-virgin olive oil
  • Salt & pepper, to taste
  • 500g Coco Tribe Natural Coconut Yoghurt
  • Zest & juice 1 lemon
  • 1 clove garlic, crushed
  • 1 tbsp ground cumin
  • 80g pistachios, roasted, crushed
  • ½ bunch flat-leaf parsley, leaves, finely chopped
  • ½ bunch mint, leaves, finely chopped
  • 3 shallots, finely sliced
  • 2 tbsp capers, finely chopped
  • 2 tbsp cornichon, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • ½ small punnet baby herbs (optional)
  • 2 tbsp picked dill

  • To serve
  • Raw veggies like cucumber, lettuce leaves, baby carrots, snow peas or radishes

Method


  • Defrost peas under cold running water. Crush in blender or mortar and pestle with olive oil and season with salt and pepper. Set aside.
  • In mixing bowl, combine yoghurt, lemon zest and juice, garlic and cumin. Season with salt and pepper and set aside.
  • Combine pistachios with prepared herbs, capers, cornichons, vinegar and oil then season and mix well to combine.
  • Spoon yoghurt over serving plate then spoon over some of peas, pistachio and herb salsa.
  • Use spoon to swirl this around and “rustically” combine.
  • Spoon over some more pistachio salsa and finish with baby herbs if using and picked dill. Serve with selection of prepared raw vegetables and breads to dip.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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