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Ingredients

• 1 small bunch baby carrots, washed, peeled
• 1 bunch radishes, washed, ended trimmed
• 1 bunch thin asparagus, woody ends trimmed, blanched in boiling salted water for 2 minutes
• 2-3 celery stalks, cut into 5cm lengths
• 1 bunch thin green beans, trimmed, blanched in boiling salted water for 2 minutes
• 4 hard-boiled eggs, peeled, halved
• ***BEAN DIP***
• 800g canned cannellini beans, drained and rinsed
• 1/2 cup (125ml) extra virgin olive oil
• 1/3 cup (80ml) lemon juice
• 1 garlic clove, finely chopped
• 1/4 tsp salt

Description

Vegetable Crudite Plate With Bean Dip

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