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Recipe

Mixed baby vegetables with creamy lemon, coriander and avocado dip

This vegetarian and gluten-free vegetable dish is quick, easy, and oh so tasty. Whip up as a snack, side or starter accompanied by the creamy lemon, coriander and avocado dip.

Sep 30, 2013 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Mixed baby vegetables with creamy lemon, coriander and avocado dip
  • 200 gram baby carrots, scrubbed, then cut in half lengthways
  • 200 gram baby leeks, trimmed
  • 200 gram baby beetroot, peeled, cut in half and boiled in salted water for 5 minutes, then drained and refreshed
  • 200 gram baby fennel, cut in half lengthways, tops trimmed off
Marinade
  • 100 millilitre olive oil
  • zest and juice 1 lemon
  • 1 teaspoon chilli flakes
Avocado dip
  • 1 large avocado, peeled and roughly chopped
  • 125 millilitre sour cream
  • 2 tablespoon sweet chilli sauce
  • zest and juice ½ lemon
  • 2 tablespoon chopped coriander leaves
  • american mustard (check label if eating gluten-free)

Method

Mixed baby vegetables with creamy lemon, coriander and avocado dip
  • 1
    Preheat the barbecue for 30 minutes, then set to low.
  • 2
    Place mixed baby vegetables in a large bowl. Mix together the marinade ingredients with 2 pinches of salt and pepper, then pour over the vegetables and leave to infuse for 5 minutes.
  • 3
    把所有成分与seasonin搅拌机g and blend until smooth.
  • 4
    Ensure the barbecue grill is clean then gently lay vegetables on the grill, season and cook until soft, about 2–3 minutes, turning once. The leeks will be done first, so take these off the grill while continuing to cook remaining vegetables. Transfer to a serving plate and serve with lemon and coriander creamy avocado dip.

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