VEGETABLE CRUDITES WITH GREEK YOGURT DIP

Carrots 2 medium
White radish 1 medium
Cucumbers 2 medium
Iceberg lettuce 8-10 leaves
Red radishes 4
Fresh mint leaves 3-4 sprigs
Garlic, finely chopped 4 cloves
Cherry tomatoes, halved 8-10
Skimmed milk yogurt 4 cups
Sesame seeds, toasted ¼ teaspoon
Lemon juice 1 teaspoon
Salt to taste



1. Cut carrots, white radish and cucumbers into finger-sized pieces. Cut each red radish into quarters. Wash lettuce leaves and soak in chilled water.
2. Reserve some mint leaves for garnish and chop the remaining.
3. Hang yogurt in a muslin cloth to remove excess water. Combine yogurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly. Add salt to taste and place in the refrigerator to chill.
4. Just before serving, drain lettuce leaves and spread on a serving plate. Arrange the prepared vegetables decoratively and serve with the chilled dressing.