Herb and Vegie Yoghurt Dip

1. 1

   Line a fine sieve with muslin or something similar and put over a bowl and put the yoghurt in to drain, cover with plastic wrap and set aside for 30 minutes to allow some the the liquid to drain off and then transfer drained yoghurt to a medium bowl.

2. 2

   Preheat oven to 180C (fan forced).

3. 3

   Place the lavash bread on a baking tray and bake for 6-7 minutes to cook.

4. 4

   Finely grate half of the carrot, then cut the remaining carrot into sticks.

5. 5

   Finely grate half of the cucumber and then your hands to squeeze out any moisture and cut the remaining cucumber into sticks.

6. 6

   Add garlic, mint, parsley, grated carrot and grated cucumber into the yoghurt, stir to combine and season with pepper.

7. 7

   Break the toasted bread into pieces.

8. 8

   Serve the dip with the carrot, cucumber and celery sticks, snow peas and the lavash bread.

* Per serving · 4 servings · Values may vary.