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Crudités with vinaigrette and yoghurt dressings

  • 1-2
  • Difficulty:Easy
  • 10 MINUTES
  • vegetarian

Crudités make a quick and easy starter of snack and are a good way to get more vegetables into your daily diet. Chopped vegetables and the dressings can be stored in the refrigerator for 2–3 days.

What you will need:

  • 2–4 broccoli florets
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 celery stick
  • 1/4 cucumber
  • 1 medium-sized carrot
  • For the vinaigrette dressing
  • 50 ml white wine or rice vinegar 
  • 150 ml extra virgin olive oil
  • Salt and pepper to taste
  • For the yoghurt dressing
  • 50–60 ml soya or natural low-fat yoghurt
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and pepper

Method:

1. Prepare the vegetables

  • Wash the broccoli, and portion into pieces
  • Wash and cut the peppers, cucumber, celery into thin strips
  • Peel and cut the carrot and cucumber into short (approx. 3 inch) batons

2. Make the vinaigrette dressing

  • Place the ingredients in a mixing bowl and whisk together

3. Make the yoghurt dressing

  • Place the ingredients in a new bowl and whisk together
  • Refrigerate until ready to serve

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