Prep time:
Cooking time: 10 minutes
Total time:
Serves: 6
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150ml Greek Yoghurt
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½ Clove of Garlic, diced
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1tbsp Lemon Juice
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½tsp Honey Mustard
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2tbsp Extra Virgin Olive Oil
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Handful of Fresh Mint
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Sea Salt and Black Pepper
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200g Plain Flour
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350ml Water
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1ltr Sunflower Oil
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1 Aubergine, sliced 5mm thick
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1 Cauliflower, cut into bitesized chunks
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6 Large Asparagus Spears, cut in half lengthways
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Courgettes, sliced 5mm thick
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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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