Cool Crudite Veggies with a Minted Pea and Yoghurt

Name: Cool Crudite Veggies with a Minted Pea and Yoghurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Leave about an inch of the tops on and just give the carrots a scrub.; You can get some marbled pink and white oval ones now, which are crunchy and peppery. Again, leave the tops on as these make good handles when it comes to dipping.; Sweeter lettuces like cos and Romaine are good for dippingI try to use the inner part, keeping the outer leaves for another salad.; I leave the stalk on and then cut the lettuce into quarters, and that way they stay in one piece, but you dont have to do this. The important thing is to get good chunks of vegetables.; I like to contrast the sweet lettuces with slightly more bitter ones like radicchio or endive.; Feel free to use your imagination on the veggie side.; Little fingers of celery or celeriac (celery root) are also good.; 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 wouldnt suggest …; 1 x 200ml tub of yoghurt; 12 handfuls of fresh mint, leaves picked; 2 handfuls of fresh podded peas; A handful of freshly grated Parmesan cheese; Sea salt and freshly ground black pepper; Juice of 1/2 a lemon

Servings: persons

Leave about an inch of the tops on and just give the carrots a scrub.
You can get some marbled pink and white oval ones now, which are crunchy and peppery. Again, leave the tops on as these make good handles when it comes to dipping.
Sweeter lettuces like cos and Romaine are good for dippingI try to use the inner part, keeping the outer leaves for another salad.
I leave the stalk on and then cut the lettuce into quarters, and that way they stay in one piece, but you dont have to do this. The important thing is to get good chunks of vegetables.
I like to contrast the sweet lettuces with slightly more bitter ones like radicchio or endive.
Feel free to use your imagination on the veggie side.
Little fingers of celery or celeriac (celery root) are also good.
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 wouldnt suggest using them here.
1 x 200ml tub of yoghurt
12 handfuls of fresh mint, leaves picked
2 handfuls of fresh podded peas
A handful of freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Juice of 1/2 a lemon

1
Whizz the yoghurt and mint up in a food processor for half a minute or so.
2
Add the peas and the Parmesan and whizz again the peas will break down and the yoghurt will become green.
3
Put into a bowl, correcting the seasoning with extra salt and pepper and a good squeeze of lemon juice.
4
When you add the lemon juice and peas to the yoghurt, quite often it splits and turns into a kind of cheese, but this is absolutely fine.
5
It depends on the type of yoghurt you use and how acidic your lemon is.
6
Just pour away any excess water.
7
Usually, though, it doesnt split and is more like a puree, but both ways are good.
8
The best way to serve this is to put the dip into a bowl and have a big board next to it with your veggies on.
9
And have some salt and pepper in hand in case you need it.
10
Its a good sociable way to start a meal.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Leave about an inch of the tops on and just give the carrots a scrub., You can get some marbled pink and white oval ones now, which are crunchy and peppery. Again, leave the tops on as these make good handles when it comes to dipping., Sweeter lettuces like cos and Romaine are good for dippingI try to use the inner part, keeping the outer leaves for another salad., I leave the stalk on and then cut the lettuce into quarters, and that way they stay in one piece, but you dont have to do this. The important thing is to get good chunks of vegetables., and more.

Yes, Cool Crudite Veggies with a Minted Pea and Yoghurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cool Crudite Veggies with a Minted Pea and Yoghurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions