Vegetable Crudites With Greek Yogurt Dip

This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)

• Ready In: 1 hr 25 mins
• Serves: 3

Ingredients

• 2  medium carrots, finger-sized pieces
• 1  medium white radish, finger-sized pieces
• 2  medium cucumbers, finger-sized pieces
• 4  red radishes, quartered
• 8 -10  cherry tomatoes, halved
• 8 -10  leaves iceberg lettuce, washed and torn
• 10 -12  fresh mint leaves, washed and torn (for garnishing)
• 8  mint leaves, chopped
• 4  cups low-fat yogurt
• 1  teaspoon lemon juice
• 1  teaspoon sesame seeds, slightly toasted
• 4  garlic cloves, finely chopped
•  salt

Directions

1. Firstly, soak the lettuce leaves in a bowl of chilled water.
2. Now prepare the dressing as follows.
3. Hang the yogurt in a muslin cloth to remove excess water.
4. Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
5. Toss thoroughly and refrigerate.
6. Just before serving, drain the lettuce leaves and spread on a serving plate.
7. Arrange the vegetables on the lettuce leaves.
8. Serve with the chilled dressing.
9. Enjoy!