Rainbow Salad with Yogurt Dressing

For the dressing, peel the garlic and mix with the chilli, tarragon, 1 pinch of salt and pepper, red wine vinegar, olive oil and yoghurt in a blender to make a sauce. Season well - the dressing can be a tad too salty and sour, so add some seasoning and mix again. Pour into a small jug.

Wash and clean the zucchini and carrots. Peel the beets. Roughly grate the vegetables separately in the food processor. Pile on a serving plate so that it looks a bit motley - like a rainbow. Slice the cress over it and put the salad with the dressing on the table, put on at the last moment. Good Appetite 🙂