Pea, Mint and Yogurt Dip with Cucumber and Carrot

Make pea, mint and yogurt dip with cucumber and carrot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Frozen peas
A small handful of leaves Fresh mint
A squeeze Lemon juice
1 clove, about 3 g Garlic (Half a clove if raw garlic is not your thing.)
1 tsp (4 g) Olive oil
50 g Greek yogurt, 0% fat
100 g Cucumber
60 g Carrot
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Boil the peas for two minutes, drain and cool them under the cold tap so they stay bright.
2. Blend with the garlic, mint, lemon, oil and salt until nearly smooth.
3. Stir the yogurt through, then cut the cucumber and carrot into batons and eat.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pea-mint-dip-cucumber-carrot

AI-generated images illustrating the recipe.

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