Raw Vegetables with a Walnut Dip

Name: Raw Vegetables with a Walnut Dip
Yield: Serves 6
Ingredients: black pepper; sea salt; 3 tablespoons Greek-style yoghurt; 75 ml/3 fl oz groundnut oil; 60 ml/2 fl oz walnut oil; 2 tablespoons white wine vinegar; 2 teaspoons green peppercorns in brine; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower; 1-2 cloves garlic; 2 teaspoons green peppercorns in brine; 25 g/1 oz crustless bread; a little milk; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower; 50 g/2 oz walnut pieces; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower; 450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

450-675 g/1-1½ lb young vegetables, such as courgettes, small carrots, celery

Dinner
Supper
Vegetarian

Method

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