Edamame & chili dip with crudités

 

Ingredients

300g frozen soya beans

150g low-fat natural yogurt
1 red chilli, chopped
juice 1 lime
1 garlic clove, crushed
1 red onion, finely chopped
handful coriander, chopped
halved radishes, sticks of carrots, celery and peppers, to serve

Method

Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.