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Prep
10m
Cook
3m
Total
13m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Salt your water properly. Cook the tortellini until just tender, then drain and let it cool slightly.
300 g Spinach & ricotta tortellini
Salt
Blanch the greens
1.
Drop the tenderstem and sugar snaps into boiling water for 2 minutes, then straight into ice water. Drain well. This keeps them bright, crisp, and visually punchy.
130 g Tenderstem broccoli
100 g Sugar snap peas
1 splash Water
Make the dressing
1.
Blitz avocado, basil, yoghurt, spinach, lemon juice, garlic, olive oil, salt and pepper until smooth. Add a splash of water until it’s silky but still thick enough to coat.
1 Avocado
120 g Greek yoghurt
1 Lemon juice
1 small Garlic clove
2 tbsp Olive oil
Black pepper
Build the salad
1.
In a large bowl, add tortellini, greens, peas, cucumber, tomatoes and radish. Add most of the dressing and toss gently.
1/2 small Cucumber
100 g Cherry tomatoes
4 Radishes
Finish properly
1.
Tear in herbs. Top with parmesan and toasted pine nuts. Finish with a final drizzle of dressing and a crack of black pepper.
1 small bunch Basil
1 small bunch Mint
30 g Parmesan
20 g Pine nuts
For
4
M
I
For the salad Salad
300
g
Spinach & ricotta tortellini
100
g
Sugar snap peas, sliced lengthways
130
g
Tenderstem broccoli
1/2
small
Cucumber, diced
100
g
Peas
100
g
Cherry tomatoes, halved
1
small bunch
Mint
4
Radishes, thinly sliced
30
g
Parmesan, shaved
20
g
Pine nuts, toasted
1
small bunch
Basil
Creamy Avocado Yoghurt Dressing
1
Avocado, ripe
1
handful
Basil, small
120
g
Greek yoghurt
1
Lemon juice, juice of 1 lemon
1
small
Garlic clove
2
tbsp
Olive oil
Salt
Black pepper
1
splash
Water, to loosen
50
g
Young spinach
Per Serving
Calories
500kcal
Fat
30g
Carbs
45g
Protein
18g
Sodium
900mg
This keeps them bright, crisp, and visually punchy.
Only visible to you
Made it?
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C
christina o
13 days ago
peas ?
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Reply
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Prep
10m
Cook
3m
Total
13m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Salt your water properly. Cook the tortellini until just tender, then drain and let it cool slightly.
300 g Spinach & ricotta tortellini
Salt
Blanch the greens
1.
Drop the tenderstem and sugar snaps into boiling water for 2 minutes, then straight into ice water. Drain well. This keeps them bright, crisp, and visually punchy.
130 g Tenderstem broccoli
100 g Sugar snap peas
1 splash Water
Make the dressing
1.
Blitz avocado, basil, yoghurt, spinach, lemon juice, garlic, olive oil, salt and pepper until smooth. Add a splash of water until it’s silky but still thick enough to coat.
1 Avocado
120 g Greek yoghurt
1 Lemon juice
1 small Garlic clove
2 tbsp Olive oil
Black pepper
Build the salad
1.
In a large bowl, add tortellini, greens, peas, cucumber, tomatoes and radish. Add most of the dressing and toss gently.
1/2 small Cucumber
100 g Cherry tomatoes
4 Radishes
Finish properly
1.
Tear in herbs. Top with parmesan and toasted pine nuts. Finish with a final drizzle of dressing and a crack of black pepper.
1 small bunch Basil
1 small bunch Mint
30 g Parmesan
20 g Pine nuts
For
4
M
I
For the salad Salad
300
g
Spinach & ricotta tortellini
100
g
Sugar snap peas, sliced lengthways
130
g
Tenderstem broccoli
1/2
small
Cucumber, diced
100
g
Peas
100
g
Cherry tomatoes, halved
1
small bunch
Mint
4
Radishes, thinly sliced
30
g
Parmesan, shaved
20
g
Pine nuts, toasted
1
small bunch
Basil
Creamy Avocado Yoghurt Dressing
1
Avocado, ripe
1
handful
Basil, small
120
g
Greek yoghurt
1
Lemon juice, juice of 1 lemon
1
small
Garlic clove
2
tbsp
Olive oil
Salt
Black pepper
1
splash
Water, to loosen
50
g
Young spinach
Per Serving
Calories
500kcal
Fat
30g
Carbs
45g
Protein
18g
Sodium
900mg
This keeps them bright, crisp, and visually punchy.
Only visible to you
Made it?
Cancel
C
christina o
13 days ago
peas ?
Like
Reply
Cancel
