Vegetable plate with three delicious dips recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 275 calories / serving
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Vegetable plate with three delicious dip HERO

Trim all the vegetables. Plunge the asparagus, French beans and baby sweetcorn in boiling water for 1-2 minutes, drain then plunge into cold water until cold, then drain well again.

Arrange vegetables on plates or bowls.

For the olive oil dip 
Pour the olive oil and balsamic vinegar into a small bowl.

For the fromage frais dip
Mix the fromage frais with pesto in a serving bowl.

For the aioli dip
Using a hand-held blender, place the garlic, egg yolk, mustard, tomato purée, vinegar and olive oil in a narrow mixing pot and blend until smooth. Serve in a small bowl.

  • Ingredients

  • 125g cherry tomatoes
  • 4 piece sticks celery
  • 100g bunch radishes
  • 1 piece head of chicory
  • 125g (4oz) asparagus
  • 125g (4oz) French beans
  • 125g (4oz) baby sweet corn
  • Olive oil dip

  • 3tbsp olive oil
  • 1tbsp balsamic vinegar
  • Fromage frais dip

  • 4tbsp fromage frais
  • 1tsp pesto
  • Aioli dip

  • 1 clove garlic, crushed and peeled
  • 1 egg yolk
  • ¼tsp mustard
  • 1tsp tomato purée
  • 1tbsp white wine vinegar
  • 5tbsp olive oil
  • Energy 1135kj 275kcal 14%
  • Fat 26g 37%
  • Saturates 5g 23%
  • Sugars 5g 6%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 6.5g Protein 4.7g Fibre 4.2g


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