Pea, Mint and Yogurt Dip with Cucumber and Carrot
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Cooked briefly and cooled fast, the peas stay green. Overcooked they go khaki and the dip looks it.
Peas carry 5.5 g of protein per 100 g, more than most vegetables, so the dip has 13 g of protein without a bean in it.

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