Ingredients

• Chickpea sprout and beetroot hummus:
• 1
  punnet chickpea sprouts
• 120
  ml
  PnP lemon juice
• 1
  lemon peel - grated
• 1
  clove garlic
• 2
  Tbs
  tahini - optional
• 180
  ml
  water
• 1
  glug PnP Finest extra-virgin olive oil
• 1
  pinch
  salt and milled pepper
• 1
  dash paprika - to garnish
• Coconut raita:
• 125
  ml
  coconut liqueur - grated:
• 125
  ml
  fresh mint - finely chopped:
• 3
  cardamom pods - husks removed
• 1
  tsp
  cumin seed - toasted
• 2
  large limes - juiced and peel grated
• 1
  Tbs
  grated ginger

• 1
  pinch
  salt and milled pepper
• Endive and dill tzatziki:
• 1
  packet endive - shredded
• 1
  half garlic clove - crushed
• 3
  Tbs
  dill - finely chopped
• 2
  Tbs
  creamed horseradish
• 1
  tub PnP low fat yoghurt
• 1
  pinch
  salt and milled pepper
• Thai-style salsa verde:
• 1
  cup
  mint - chopped
• 1
  cup
  coriander - chopped
• 1
  cup
  flat-leaf parsley - chopped
• 2
  Tbs
  garlic, ginger and chilli paste
• 2
  large limes - juiced and peel grated
• 4
  Tbs
  tbsp PnP Finest extra-virgin olive oil, light
• 1
  pinch
  salt and milled pepper