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Ingredients
1 parsnip, grated 2 small carrots, grated I small beetroot, grated 6 radishes, grated Yoghurt dressing ½ cup/125g/4oz natural yoghurt 3 tablespoons olive oil 1 tablespoon - finely chopped fresh dill freshly ground black pepper

Instructions
Serve this salad for a light spring lunch when all these vegetables are at their best. A combination of other young vegetables such as zucchini, shredded cabbage or baby beans can also be used for this salad. 1. Arrange a separate mound of parsnip, carrots and beetroot on four serving plates. Position mounds on three points of the plate to form a triangle. 2. Place a radish mound in the centre of the triangle. 3. To make dressing, whisk together yoghurt, oil and dill in a small bowl. Season to taste with pepper. Serve with salad. 669 kilojoules (169 calories) per serve Fat 16.3g low Cholesterol 5mg low Fibre 1.1g low Sodium 40mg low Serves 4