Vegetable Sticks with Yoghurt Dip

Name: Vegetable Sticks with Yoghurt Dip
Total time: 15 min
Yield: 4 servings
Ingredients: 300 g Carrots; 250 g Cucumber; 200 g Capsicum; 150 g Celery; 250 g Greek yoghurt; 1 ea Lemons; 2 g Dried mixed herbs

Cut the sticks once, and the crunchy break is done for three days.

Serves 4 15 min 6g proteinKid-friendly

veggiegluten-freelunchboxno-cookbudget

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Carrots · 300 g
Cucumber · 250 g
Capsicum · 200 g
Celery · 150 g
Greek yoghurt · 250 g
Lemons · 1 item
Dried mixed herbs · 2 g

Ingredients

Carrots300 g
Cucumber250 g
Capsicum200 g
Celery150 g
Greek yoghurt250 g
Lemons1 ea
Dried mixed herbs2 g

Method

Cut the carrot, cucumber, capsicum and celery into sticks of roughly the same length so they pack flat.
Stand the sticks upright in a container of cold water in the fridge — they stay crisp for days that way.
Stir the lemon juice and dried herbs through the yoghurt and season lightly.
Pack the dip in a small separate pot so the sticks do not go soft against it.
Send a handful of sticks and a pot of dip; anything left over goes back in the water.