Rainbow crudités

Ingredients

Rainbow crudités

• 

  125 g mini sweet corn

• 

  150 g sugar snaps

• 

  200 g mini beetroot
• 1 head of chicory
• 1 head of radicchio
• 200 g snack cucumber
• 125 g mini carrots
• 125 g yellow cherry tomatoes
• 125 g red cherry tomatoes

Dip 1

• 3 tbsp yoghurt
• 1 tbsp mayonnaise
• 1 tsp curry powder

Dip 2

• 3 tbsp yoghurt
• 1 tbsp mayonnaise
• 1 tsp paprika powder
• 1 tsp sweet chilli sauce

Dip 3

• 3 tbsp yoghurt
• 1 tbsp mayonnaise
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped chives

Preparation method

1. Cook the sweet corn and sugar snaps in boiling water in about 4 minutes until just tender. Remove with a slotted spoon. Rinse under cold running water. Cooks the beetroots in the same cooking water in about 8 minutes until tender. Drain and rinse under cold running water.
2. Separate the leaves from the chicory and the radicchio. Slice the snack cucumber into quarters lengthwise.
3. Make the three dips by combing the various ingredients. Serve the vegetables with the dips.