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250 ml/8 fl oz/1 cup Mayonnaise
2 garlic cloves, chopped
25 g/1 oz walnuts, chopped
25 g/1 oz breadcrumbs
Juice of 0.5 lemon
30 ml/2 tbsp plain yoghurt
15 ml/1 tbsp sesame seeds, toasted
10 ml/2 tsp chopped basil
A mixture of the following `dippers': small cauliflower florets,
button mushrooms, celery sticks cut into strips, carrots cut into
strips, fennel bulbs cut into strips, mouli (Japanese white radish)
thickly sliced, mangetout (snow peas), French (green) beans, apple or
pear slices
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Method:
Put the mayonnaise, garlic, walnuts,
breadcrumbs, lemon juice, yoghurt, sesame seeds and basil in a blender
or food processor and puree until smooth. Pour into one large or two
small bowls to serve. Arrange the vegetable dippers decoratively on a
serving plate and serve with the dip.
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