Ratio    2.14:1

Total Calories    235 kcals  

Fat                      20.4g

Protein               5.2g

Carbohydrate     4.33g

 

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Ingredients

100g Holland & Barrett zero carb giant cous cous

10g Spring onions, bulbs and tops, raw

30g Tomatoes, cherry, raw

30g Cucumber, raw, flesh and skin

30g Yeo Valley Greek Natural Yoghurt

10g Tahini paste

15ml KetoCal 4:1 LQ - Unflavoured (available on prescription)

4g Oil, olive

20g Lemon juice, fresh

          

Method

1. In a bowl whisk the yoghurt, lemon juice, olive oil, KetoCal powder, tahini paste together and season to taste.

2. Drain the cous cous and rinse under cold water, allow to drain.

3. Chop the vegetables into bite size pieces and place into the yoghurt dressing, add the drained cous cous and stir until everything is coated in the dressing.

4. Chill until needed, always check for seasoning before you serve.

 

 

A Nutricia Recipe

© The Daisy Garland