Raw Vegetables with a Walnut Dip


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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.


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


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 a little black pepper. Spoon the mixture into a bowl, put it in the centre of a large plate and arrange the prepared vegetables round the bowl.