- 300ml double thick Greek yoghurt
- 100g sprouts
- 1 – 2 Israeli cucumber, chopped
- 50g pomegranate rubies
- Salt, to season
- Place the yoghurt in a serving bowl, and top with sprouts.
- Sprinkle the chopped cucumber over the sprouts.
- Place the pomegranate rubies over the yoghurt.
- Season with a pinch of salt.
- Keep refrigerated until ready to serve