Pur Natur - Mixed herb bouillon, yoghurt and radish
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Cooking tools:
- Blender
- Fine-mesh sieve
- Piping bag
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Kitchen scale
- Spoon
Ingredients
- 150g spinach leaves
- 10 ice cubes
- 5 tbsp water or vegetable stock
- 200 g mixed herbs: lovage, dill, parsley
- 3 tbsp honey vinegar
- Salt
- pepper
- 5 tbsp salad oil
- 200g Pur Natur Greek style yoghurt
- ½ garlic clove, crushed
- ½ tbsp mustard
- Sugar
- Radish
- Sea salt
- Fresh lime zest
- Olive oil
- Honey vinegar
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