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Butternut squash, bean and pak choi stir-fry
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2
·
1tbsp olive oil
·
200g butternut squash, sliced
·
400g tin mixed beans, drained and rinsed
·
1 large red onion, sliced
·
4 baby sweetcorn, sliced
·
1 garlic clove, crushed
·
1 pak choi, roughly chopped
·
Zest and juice of ½ lemon
·
2tbsp coriander, chopped
·
100g Greek yoghurt (try total 0% Greek Yoghurt)
·
2tbsp fresh mint, chopped
1.
Heat the olive oil in a work. Stir-fry all the
veg, except the pak choi, for five minutes until just softened.
2.
Add the pak choi, lemon zest and juice and
stir-fry for another two minutes
3.
Sprinkle the coriander over the top of the
vegetables
4. Mix the yoghurt with the mint and serve with the stir-fry
