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.
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).
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.
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.