Prep time:
Cooking time: 10 minutes
Total time:
Serves: 6
150ml Greek Yoghurt
½ Clove of Garlic, diced
1tbsp Lemon Juice
½tsp Honey Mustard
2tbsp Extra Virgin Olive Oil
Handful of Fresh Mint
Sea Salt and Black Pepper
200g Plain Flour
350ml Water
1ltr Sunflower Oil
1 Aubergine, sliced 5mm thick
1 Cauliflower, cut into bitesized chunks
6 Large Asparagus Spears, cut in half lengthways
Courgettes, sliced 5mm thick
1 Lemon, cut into wedges
Nina Parker has turned her passion for food into a successful career. Using expertise honed through working with well-known chefs in restaurants both in the UK and France, Nina has started her own London-based food company, NINA, which specialises in decadent ice cream and cakes.
For the dip: For the beignets:
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