Raglan Coconut Yoghurt

Created by the awesome peeps down at Commonsense Organics in Wellington, this is a healthy, satisfying option for winter days! Makes a big batch to get your lunches sorted for the week. 

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Dressing:

  • 700ml jar of Raglan Coconut Yoghurt
  • 1 tsp crushed garlic
  • 2 tbsp crushed ginger
  • 2 tsp salt
  • Zest of three lemons
  • 1 tbsp ground cumin
  • 1 bunch of herbs chopped (mint, coriander, parsley)

Filling:

  • 5 cups cooked puy lentils
  • 2-3 heads cauliflower florets
  • 6-7 grated carrots
  • Sliced cabbage, red and green (¼ of each)
  • 2-3 sliced capsicums, mixed colours
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Method:

  1. Mix all the dressing ingredients together in a bowl.
  2. Roast the cauliflower heads in a splash of sunflower oil, cumin, coriander, cayenne pepper, salt, turmeric. Cook at 250c for 10 min, toss and roast for another 5 min.
  3. Combine all ingredients together, mixing the dressing evenly through the filling.
  4. Top with raisins, micro greens, roasted pumpkin and sunflower seeds, and a dash of coconut yoghurt. Yum!
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