Colorful crudités

Name: colorful crudités
Cook time: 16 min
Total time: 16 min
Yield: 8
Ingredients: 200 g asparagus broccoli; 150 g fresh haricots verts; 200 g baby beetroot John's Farm; 200 g radish; 150 g sweet bell pepper; 200 g cool fresh flaked meal; 2 Adora tomatoes; 1 lime cleaned up; 2 avocado; 2 el guacamole herbs jar of 24 g,; 200 g Hummus; 90 g chilled pesto

Drinks board with various snacks such as homemade dips, tomatoes, guacamole, hummus, pesto and sweet paprika.

Ingredients

Kitchen Stuff

1 blender
16 tapas stick

Directions

Bring a pot of water with salt, if necessary, to the boil. Halve the thicker asparagus broccoli in the length and cook together with the haricots verts 4 min.
Drain in a colander, rinse under cold running water and drain.
Meanwhile, halve the beetroot and put in a bowl. Clean the radishes, but leave 2 cm of the foliage.
Halve the peppers in the length, leave the stalk starter and remove the seeds. Cut larger cauliflower florets smaller.
Cut the tomatoes into wedges.
Grate the green skin of the lime and squeeze out the fruit. Cut the avocados half way through.
Remove the kernel and scoop out the flesh with a spoon from the peel.
Spoon the flesh into a tall cup.
Add 1 tbsp lime juice, 1 tsp lime grater, guacamole herbs and 2 tbsp water and season to taste with salt and pepper.
Puree with a hand blender to a guacamole dip.
Divide the vegetables over plates or a large shelf. Serve with all dips and tapaspicks for the beetroot and tomato wedges.
Drizzle the tomatoes with some of the pesto.