Raw Vegetables with Sauce for Dunking


Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

Use the best-looking, healthiest and most colourful vegetables you can find. You might like to make variations — some mashed-up avocado or a soft creamy cheese for dipping as well. The sauce can be served in individual bowls or just one big communal bowl if it’s family.


  • 5 tablespoons olive oil
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • 1 tablespoon sesame seeds
  • 1 tablespoon balsamic vinegar
  • juice of 1 lemon
  • 1 rosemary sprig
  • 1 garlic clove, peeled and squashed a bit
  • 1 red pepper (capsicum), cut into thickish chunks
  • 1 small fennel bulb, trimmed, halved and cut into slices
  • 4 inner celery stalks, cut into sticks
  • firm inner leaves of a small romaine (cos) lettuce
  • 4–5 thick slices brown bread, cut into chunks


    Put the oil, honey, mustard, sesame seeds and vinegar in a bowl and whisk together well with a fork. Add salt to taste. Squeeze in lemon juice, tasting as you go, and stop when you’re happy with the flavour. Add the rosemary and garlic and leave for the flavours to mingle while you prepare the vegetables.

    Rinse the vegetables, drain and pat dry. Stack in groups on a platter and pile the bread on too. Serve with the bowl of sauce and a pile of napkins.