Hello January! It’s the month that we are all broke and fat. It’s the month that is extremely boring, dark, long and cold in Amsterdam and on other parts of the Northern Hemisphere, and the month that summer is still in full swing on the Southern Hemisphere, and then I especially think about South Africa. This simple pre-dinner snack is suitable for both worlds: refreshing after a hot day in the Cape Winelands, and a bit lighter than all the heavy Christmassy and NYE snacks (I just finished my last ‘oliebol’) we had during the December month in Europe. Kids will love it too, it’s the perfect way to let them eat their veggies!

Ingredients

Serves 4 

1 red bell pepper
1 cucumber
8 small size carrots
100 gram cherry tomatoes
optional: 2 stalks of celery

for the dip:
2 tablespoons mayonnaise
3 tablespoons yoghurt
juice of half a lemon
1/2 chilli pepper, finely chopped
hand full of chives, chopped
hand full of parsley, chopped
teaspoon chilli or cayenne pepper
pepper and salt

Method

For the dip:
Mix together the mayonnaise, yoghurt and the lemon juice.
Chop the green herbs and chili pepper finely and mix with the dip.
Season with pepper, salt and some extra chili or cayenne powder.
Divide in 4 jars or glasses. (If you are with a bigger group you can decide to leave the dip in 1 bowl, in the middle, and arrange the vegetables around it, on a big serving plate)

For the veggies:
Rinse the vegetables, dry, and cut in thin strips from about 1 cm.
Divide the vegetables into the glasses/jars.
Add the cherry tomatoes on top or on the side.

Bon Appétit!