Name: Mixed baby vegetables with creamy lemon, coriander and avocado dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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)

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.

Ingredients

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

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.Put all dip ingredients in a blender with seasoning 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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift