Vegetable Platter recipe
information
Fresh, uncooked vegetables are one of the best sources of vitamins, minerals and fibre, and the raw energy that they provide is known to help combat tiredness, stress and disease. Select only the smallest and choicest young vegetables for this colourful platter. The two spicy sauces can either be spooned onto the plate, or served separately as dips. You will need a liquidiser or sieve for this recipe.
Preparation time : 1 1/2 hours,
Cooking time : 15 minutes,
Calories per serving: 140
ingredients
A summer platter of fresh and colourful raw vegetables ready to dip in mustard and red pepper sauces.
8 radishes
8 spring onions
8 baby carrots
10 baby sweetcorn
16 mangetout
4 cherry tomatoes
12 small button mushrooms
1/2 cucumber
2 Little Gem lettuces
Sprigs of watercress for garnish
8 spring onions
8 baby carrots
10 baby sweetcorn
16 mangetout
4 cherry tomatoes
12 small button mushrooms
1/2 cucumber
2 Little Gem lettuces
Sprigs of watercress for garnish
For the Pepper Sauce
2 large red peppers
1/2 teaspoon caster sugar
Salt and freshly ground black pepper
A few drops of tabasco sauce
1/2 teaspoon caster sugar
Salt and freshly ground black pepper
A few drops of tabasco sauce
For the Mustard Sauce
2 teaspoons Dijon mustard
1/4 pint (150 ml) Greek yoghurt
Salt and freshly ground black pepper
1/4 pint (150 ml) Greek yoghurt
Salt and freshly ground black pepper
method
1. Grill the peppers for about 15 minutes, turning occasionally, until the skin wrinkles but does not burn.
2. Remove and allow to cool. Meanwhile, make the mustard sauce by blending the mustard and Greek yoghurt together, and seasoning with a little salt and pepper. Refrigerate until needed.
3. Remove the skin and seeds from the cooled peppers and liquidise the flesh, or pass it through a
sieve to make a puree. Stir in the sugar, a little salt and pepper, and a few drops of tabasco sauce to taste. Refrigerate until needed.
4. Wash the vegetables. Clean the mushrooms, slicing the larger ones in half. Slice the cucumber, and divide the lettuce into individual leaves.
5. Arrange on a large platter, spoon the dressings into small bowls, garnish with cress and serve.
2. Remove and allow to cool. Meanwhile, make the mustard sauce by blending the mustard and Greek yoghurt together, and seasoning with a little salt and pepper. Refrigerate until needed.
3. Remove the skin and seeds from the cooled peppers and liquidise the flesh, or pass it through a
sieve to make a puree. Stir in the sugar, a little salt and pepper, and a few drops of tabasco sauce to taste. Refrigerate until needed.
4. Wash the vegetables. Clean the mushrooms, slicing the larger ones in half. Slice the cucumber, and divide the lettuce into individual leaves.
5. Arrange on a large platter, spoon the dressings into small bowls, garnish with cress and serve.
serving amount
serves 4
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