Raw vegetables with Spicy Pesto dipping sauce

4

People

15

Minutes

Easy

Difficulty

Ingredients

190 g Saclà Spicy Pesto with peppers

1 fennel

1 red radicchio

4 carrots

2 spring onions

1 celery heart

200 g cherry tomatoes

125 g natural yogurt

Lemon juice to taste

Method

1 In a bowl mix the yogurt with 4 tbsp of Saclà Spicy Pesto with peppers and some drops of freshly squeezed lemon juice.

2 Wash and dry the vegetables.

3 Cut the fennel hearts into wedges.

4 Scrub the carrots with the help of a knife and cut them in sticks by cutting them lengthwise into 4 parts.

5 Clean the spring onions, remove the external layer and cut lengthwise into 4 parts.

6 Remove the external part of the celery heart and cut in sticks.

7 Dish out with all the vegetables in a dish and put the bowl with the spicy pesto in the middle. Enjoy!