Ingredients
2 tbsp olive oil
200g butternut squash, sliced
400g tin mixed beans, cooked
1 large red onion, sliced
4 baby sweet corn, sliced
1 garlic clove, crushed
2 pak choi, roughly chopped
½ lemon, zest & juice
2 tbsp coriander, chopped
For the yoghurt sauce:
100g FAGE Total 0%
2 tbsp mint sauce
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Steps
- In a wok, heat a little olive oil. Stir fry all of the vegetables, except the pak choi, for approximately 5- 6 minutes.
- Add the pak choi, lemon zest and juice and stir fry for another 1-2 minutes.
- Sprinkle the coriander over the vegetables.
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Mix the FAGE Total yoghurt with the fresh mint and serve with the stir fry.
