Steamed vegetables with cucumber dip
- Preparation and cooking time
- A little work
- 5 Cauliflower florets
- 5 Broccoli florets
- ½ Courgette
- 1 Carrot, peeled and cut into sticks
- 125ml Natural yoghurt or fromage frais
- ¼ Cucumber
- A handful of fresh mint leaves
- 1 splash of olive oil
- STEP 1
Steam all the veg until tender, but still firm enough for little ones to hold - add the carrots and broccoli to the steamer first, then the courgette sticks and cauliflower.
- STEP 2
Meanwhile, make the dip. Remove all the excess water from the chopped cucumber by squeezing it in a clean tea towel (you can also use kitchen towel).
- STEP 3
Add the cucumber, chopped mint and a glug of extra virgin olive oil to the yoghurt and stir well. Use as a dip for the steamed veg.
- STEP 4
*You can experiment with flavours in the cucumber dip – try adding a clove of chopped garlic and a tbsp of lemon juice. Other steamed veg that work well as finger foods include mini corn-on-the-cobs, mange tout or green beans.