Crisp baby veg with mint and feta yoghurt dip
( SERVES 4 )
Celebrate spring with a platter of the garden’s best offerings. Here I’ve used snow beans but you could also use sugar snaps and snow peas — at this time of year they’re so sweet they are best eaten raw. You could also add sliced raw fennel, witloof leaves and cauliflower florets.
Serves 4 as a light, healthy starter or nibble.
Mint and feta yoghurt dip
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|2 cups||Mint leaves, packed and stalks removed|
|1||Lemon, juice of|
|2 tbsp||Avocado oil, or extra virgin olive oil|
|100 g||Feta cheese|
|1 cup||Thick greek yoghurt|
|½ cup||Dill, chopped, optional|
Crisp baby veg
|6||Baby radishes, quartered lengthways|
|12||Baby carrots, peeled|
|12 leaves||Baby cos lettuce|
|2 stalks||Celery, cut in batons|
|8||Snow beans, cut in half, or 12 sugar snaps or snow peas|
- Fill a bowl with ice and cold water.
- Blanch asparagus by plunging into boiling water for 30 seconds, then draining and plunging into the iced water until ready to serve. This will ensure it retains its bright green colour and crunch.
- To make the dip, roughly chop mint leaves and blitz in food processor with lemon juice and oil. Add feta and Greek yoghurt and blitz until smooth.
- Season to taste with salt and freshly ground black pepper. Transfer to a bowl and mix through dill if using.
- To serve, arrange asparagus, radishes, carrots, lettuce, celery and snow beans on a platter with a bowl of the dip on the side.
- For extra goodness, add a chopped avocado to the dip.
- It will keep for up to a week in the fridge and is handy as a salad dressing or an accompaniment to a variety of dishes.