Cool Crudité Veggies with a Minted Pea and Yoghurt Dip

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

1 x 200ml tub of yoghurt
1–2 handfuls of fresh mint, leaves picked
2 handfuls of fresh podded peas
A handful of freshly grated Parmesan cheese
However, you often come across people who use raw cauliflower with dips – I personally would prefer colonic irrigation!I think cauliflower and broccoli are just awful eaten raw, so I wouldn’t suggest using them here.
Juice of ½ a lemon
Leave about an inch of the tops on and just give the carrots a scrub.
Sea salt and freshly ground black pepper
Sweeter lettuces like cos and Romaine are good for dipping—I try to use the inner part, keeping the outer leaves for another salad.

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