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.
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.
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