Baby Vegetable Salad with Spiced Mint and Yogurt Dressing

An exotic combination of North African-style flavourings and creamy yogurt turns simple steamed veg into a sumptuous treat
By Jenni Muir
Baby Vegetable Salad with Spiced Mint and Yogurt Dressing
  • Rating:
  • Serves: 2-3
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 100baby g potatoes
  • 100 g baby turnips
  • 100baby g parsnips
  • 100baby g carrots
  • 100 g small broccoli florets
  • 100 g fine green beans

For the dressing:

  • 100 g plain yogurt
  • 3 tbsp chopped mint
  • 1 tbsp honey
  • 1 1/2 tsp ground cumin
  • black pepper


1. Trim the vegetables as necessary, leaving them unpeeled where possible. Place the potatoes in the base of a large steamer or saucepan on top of the stove. Cover generously with water, add a little salt, top with the pan lid and bring to a boil over a high heat.

2. When the potatoes have been boiling for about 8 minutes, add the turnips and parsnips. Place the carrots in the steamer and top with the broccoli florets. Set the steamer over the base of the pan, cover with the lid and cook for another 8 minutes. Then add the fine green beans to the vegetables in the steamer, cover again and cook for a final 5 minutes or until all the vegetables are just tender.

3. Meanwhile, make the dressing. In a mixing bowl, combine the yogurt, mint, honey, cumin and salt and pepper to taste and stir to combine thoroughly. When the vegetables are done, drain them and arrange in a serving dish. Spoon the yoghurt dressing over the top and serve immediately.

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