Red rice, courgette & avocado salad with a blitzed beetroot dressing

Red rice, courgette and avocado salad with a blitzed beetroot dressing 20 MINUTES | SERVES 2 | EASY | V LC GF cooked red rice and quinoa mix 250g pouch courgette 1 avocado 1 ripe, peeled, stoned and sliced spring onions 2, finely sliced

flat-leaf parsley a small bunch, torn DRESSING cooked beetroot 100g natural yogurt 3 tbsp lemon Ω, juiced

• Whizz the beetroot, yogurt, lemon juice, 2 tbsp of cold water and some seasoning in a food processor until smooth. • Heat the rice and quinoa following pack instructions, allow to cool slightly and tip into a bowl with the dressing. Toss well. • Peel the courgette into long thin strips using a vegetable peeler and add to the bowl with the avocado. Toss lightly and serve topped with the spring onions and parsley. PER SERVING 478 KCALS | FAT 21.8G | SATURATES 4.8G CARBS 49G | SUGARS 12.9G | FIBRE 11.8G PROTEIN 15.6G | SALT 1.1G