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Ingredients

Method

  • STEP 1

    Mix the yogurt, mint sauce and vinegar with 2 tbsp water. Cover and chill until ready to serve.

  • STEP 2

    Trim the end off the iceberg stalk, then halve and cut each half into 3-4 wedges. Arrange on a platter, drizzle over the yogurt dressing and serve.

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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