Crudités with yogurt sauce
Ingredients for 4 people:
A selection of mixed vegetables: carrots, celery, radishes, cucumbers, bell peppers, etc.
200 g of Greek yogurt
The juice of a lime
Extra virgin olive oil
Wash the vegetables and peel them if necessary and remove any filaments (as in the case of the celery).
Then cut the carrots, celery, cucumbers and peppers into fairly thin strips; leave the radishes whole or slice them.
Put the vegetables into icy water and prepare the sauce. Stir together the yogurt and the lime juice in a mixing bowl, add white pepper to taste and a trickle of extra virgin olive oil: mix all these ingredients together well until you obtain a smooth cream.
Taste and – if you wish – adjust the sauce to suit your taste. Divide it into small single-portion glasses or dishes and serve it together with the vegetables.