Vegetable Crudites With Greek Yogurt Dip |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 3 |
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This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-) Ingredients:
2 medium carrots, finger-sized pieces |
1 medium white radish, finger-sized pieces |
2 medium cucumbers, finger-sized pieces |
4 red radishes, quartered |
8 -10 cherry tomatoes, halved |
8 -10 leaves iceberg lettuce, washed and torn |
10 -12 fresh mint leaves, washed and torn (for garnishing) |
8 mint leaves, chopped |
4 cups low-fat yogurt |
1 teaspoon lemon juice |
1 teaspoon sesame seeds, slightly toasted |
4 garlic cloves, finely chopped |
salt |
Directions:
1. Firstly, soak the lettuce leaves in a bowl of chilled water.
2. Now prepare the dressing as follows.
3. Hang the yogurt in a muslin cloth to remove excess water.
4. Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
5. Toss thoroughly and refrigerate.
6. Just before serving, drain the lettuce leaves and spread on a serving plate.
7. Arrange the vegetables on the lettuce leaves.
8. Serve with the chilled dressing.
9. Enjoy!
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