This recipe first appeared in Food magazine issue 85.
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Ingredients
Method
1.Place all of the ingredients in a blender and blitz until smooth.
Note
- Make this dairy-free by swapping the yoghurt for coconut cream. PER SERVE: Energy: 622kcal, 2603kj Protein: 22g Fat: 39g Saturated fat: 6g Cholesterol: 22mg Carbohydrate: 37g Fibre: 15g Sodium: 104mg