Description
Try your veg in a different form-drink it in the sun!
Ingredients
- 100g spinach
- 2 tablespoon sunflower seeds
- 400g yoghurt
- 1 bunch of parsely
- 200 mg milk
- 200 mg mineral water
- salt and pepper
- pinch of sugar
Instructions
- Toast the sunflower seeds in a dry pan. Remove from the heat, transfer to a plate, and let cool.
- Rinse the spinach, then blanch for 15 seconds in boiling salted water. Place the spinach in a fine strainer, rinse under cold water, and drain thoroughly. Remove the spinach from the strainer and coarsely chop. Rinse the parsley, pat dry, and remove the leaves from the stems.
- Puree the yogurt, milk, mineral water, spinach, and parsley in the blender. Season to taste with salt, pepper, and sugar. Pour into glasses, garnish with the sunflower seeds, and serve.