This is useful for a drinks party, or you can serve it as a first course. Vary the vegetables according to what is really fresh in the shops — as long as they are firm enough to hold the sauce.
Wash the vegetables thoroughly and cut them into 5-6cm/2-2½in sticks or pieces. Leave to one side. Put the walnut pieces into a food processor and whizz until finely ground.
Dip the bread into a small bowl of milk and then squeeze dry. Peel the garlic and chop roughly. Put the squeezed-out bread, garlic, green peppercorns and vinegar into the food processor with the walnuts and whizz to a thick mush. With the motor running, gradually add the oils and whizz until you have a fairly smooth mixture. Then whizz in the yoghurt and season to taste with crushed sea salt — if you want it more peppery, add
© 1997 Josceline Dimbleby. All rights reserved.