Avoca Beetroot Salad Dupe

3 tablespoons flaked almonds 4 tablespoons of dairy free yoghurt Squeeze of lemon, plus a little zest A few twists of the salt and pepper mill 1 small clove garlic, crushed 4 cooked beetroot

200g quinoa, cooked

Method:

• Start by tanning your flaked almonds in a hot oven for 6 minutes at 200ºC, watching to make sure they do not brown, but turn golden.

• Whip your yoghurt with a little lemon and zest to taste, salt and pepper as you like it, and the crushed garlic.

• Take the almonds out to cool.

• Thinly slice the beetroot and add to the yoghurt mix along with the cooked quinoa.

• Finish with a flurry of tanned almonds on top.