Crudité selection with tzatziki

Crudité selection with tzatziki

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

In French crudité means raw. I serve these when I don’t fancy cooking and have some friends coming round. It’s a Mediterranean feast and always goes down well. A great alternative to the usual crisps and dips.

Ingredients

Quantity Ingredient
3 carrots, peeled and cut into sticks
1 cucumber, cut into sticks
10 sugar snap pea pods
10 baby tomatoes
6 pitta breads, toasted and sliced

Tzatziki:

Quantity Ingredient
6 tablespoons plain yoghurt
2 tablespoons cucumber, chopped
2 teaspoons olive oil
2 teaspoons lemon juice

Method

  1. Chop all the vegetables and toast the pitta.
  2. Place them on a serving dish.
  3. In a small bowl, mix the yoghurt, cucumber, olive oil and lemon juice.

Optional extras:

  • Radishes are delicious, as are chicory and raw broccoli, which are eaten a lot in France. Half a teaspoon of ground cumin would be amazing in the tzatziki.

Serving suggestions:

  • They look so beautiful all on a big serving plate or even in a basket if you have one. You could make more of the tzatziki and put it in a big bowl in the middle so everyone can have a dip.

Leftovers:

  • The raw vegetables will keep for 2 days in the fridge, tightly covered, as will the tzatziki.
Tags:
student cooking
easy
healthy
budget
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