Vegetable Crudites With Greek Yogurt Dip - cooking recipe

Ingredients

2 medium carrots, finger-sized pieces
1 medium white radish, finger-sized pieces
2 medium cucumbers, finger-sized pieces
4 red radishes, quartered
8 -10 cherry tomatoes, halved
8 -10 leaves iceberg lettuce, washed and torn
10 -12 fresh mint leaves, washed and torn (for garnishing)
8 mint leaves, chopped
4 cups low-fat yogurt
1 teaspoon lemon juice
1 teaspoon sesame seeds, slightly toasted
4 garlic cloves, finely chopped
salt

Preparation

Firstly, soak the lettuce leaves in a bowl of chilled water.
Now prepare the dressing as follows.
Hang the yogurt in a muslin cloth to remove excess water.
Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
Toss thoroughly and refrigerate.
Just before serving, drain the lettuce leaves and spread on a serving plate.
Arrange the vegetables on the lettuce leaves.
Serve with the chilled dressing.
Enjoy!