Coconut Ribbons with Lemon and Spinach Yoghurt Dipping Sauce

Coconut Ribbons with Lemon and Spinach Yoghurt Dipping Sauce

Serves 4

Ingredients

1 Pack Ingham Coconut Ribbons

1 x 150 g pack Baby spinach, cooked and finely chopped or pureed

½ Lemon, zest and juice

1 cup Plain Greek yoghurt

Salt and pepper to taste

Method

In a small bowl combine spinach, yoghurt, lemon and season.

Cook Ingham Coconut Ribbons as per pack instruction and serve with Lemon, spinach dip.

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