Edamame & chilli dip with crudités

• frozen soya bean300g g
• low-fat natural yogurt↗150g g
• red chilli↗1

  chopped

• juice 1 lime
• garlic clove↗1

  crushed

• red onion↗1

  finely chopped

• handful coriander

  chopped

• halved radishes

  sticks of carrots, celery and peppers, to serve

Step-by-step instructions

1. 1

   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.