Vegetable Crudites With GreekYogurt Dip Garden vegetables served with a yogurt dip. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Mar 2016 in Recipes Course New Update Main Ingredients Carrots, White Raddish Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Vegetable Crudites With GreekYogurt Dip 2 medium Carrots cut into fingers 1 medium White Raddish cut into fingers 2 medium Cucumbers cut into fingers 8-10 leaves Iceberg lettuce 4 Red radish quartered 1/4 small bunch Fresh mint leaves 4 cloves Garlic finely chopped 8-10 Cherry tomatoes halved 4 cups Skimmed milk yogurt 1/4 teaspoon Sesame seeds (til) toasted 1 teaspoon Lemon juice to taste Salt Method Reserve some mint leaves for decoration and chop the remaining. Hang the yogurt in a muslin cloth to remove excess water. Toast the sesame seeds lightly and cool. Combine the yogurt with mint, lemon juice, white sesame seeds and garlic and mix thoroughly. Add salt and chill. Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing. Nutrition Info Calories 613 Carbohydrates 107.2 Protein 36.8 Fat 4.3 #Carrots #Cherry tomatoes #Cucumbers #Fresh mint leaves #Garlic #Iceberg lettuce #Lemon juice #Red radish #Salt #Sesame seeds (til) #Skimmed milk yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article