Vegetable with dip

Name: vegetable with dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g green beans; 1 bag red pointed peppers 2 pieces; 1 cucumber; 200 g winter carrot; 2 ripe avocados peeled; 1 lime pressed out; 1 el liquid honey; 250 g Greek yoghurt 0% (cup 500 g); 2 el sweet chilli sauce; 1 tray Cherry tomatoes 250 g

A tasty recipe. The vegetarian side dish contains the following ingredients: green beans, red pointed peppers (2 pieces), cucumber, winter carrot, avocados (peeled), lime (squeezed), liquid honey, Greek yoghurt (0% (500 g cup)), sweet chili sauce and cherry tomatoes (250 g).

Ingredients

Kitchen Stuff

12 cups

Directions

Remove the stem set of the green beans but leave the tip. Remove the stalk of the peppers and cut the flesh lengthwise into strips. Cook the green beans in 8 minutes until al dente. Drain and rinse under cold running water. Halve the pepper bars in width. Cut the ends of the cucumber and cut the rest into 3 equal pieces. Halve the pieces in length. Do the same with the carrot. Cut the cucumber and carrot into strips. Put the vegetables in the cups and put them on a scale.
Prepare the avocado with a fork in a bowl. Spoon with the lime juice, the honey, 2 tbsp yogurt and salt and pepper. Put the remaining yogurt in a different bowl and pour the chili sauce on it. Stir through. Serve the vegetables with the 2 dips and the cherry tomatoes. Nice with lasagne.