Veg Salad With Yoghurt Dip

Ingredients

1/4 cup Mint leaves

4 Cloves Garlic

8-10 Cherry Tomatoes

3 Medium Carrots

1 Medium white Radish

8-10 Leaves Ice Lettuce

2 Medium Cucumber

4 Cups of Skimmed Milk Yoghurt

1/4 tsp sesame seeds( White)

1 tsp Lemon Juice

Salt to taste

Recipe

1. Wash the cherry, tomatoes and cut them into halves.
2. Peel carrots, wash and cut them into finger-sized pieces. Peel white radish, wash and cut into finger-sized pieces.
3. Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining.
4. Peel and chop garlic finely.
5. Wash red radish and quarter each. Wash lettuce leaves and soak in chilled water. Peel cucumber, wash and cut into finger-sized pieces.
6. Hang skimmed milk Yoghurt in a muslin cloth to remove excess water. Toast the sesame seeds and cool.
7. Combine thick yoghurt with chopped mint, lemon juice, sesame seeds and garlic. Mix thoroughly and add salt to taste and chill.
8. Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

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