Summer Crudités with Three Dips
This is a real celebration of summer – young, fresh salads and crisp vegetables served with three well-flavoured dips.
This recipe first appeared in Sainsbury’s Magazine (Dairy Collection 1996) Serves 6 to 8 people as a first course or 12 to 15 at a drinks party
For the avocado, Feta cheese and garlic dip: begin by halving the avocado and removing the stone.
Then scrape out all the flesh, including the greenest part next to the skin, into a processor, together with the remaining ingredients. Now whiz the whole lot until it is almost smooth – it's nice to leave some texture. Remove to a bowl, taste to check the seasoning, cover the surface with clingfilm and leave on one side, but don't make this one too far in advance or it will discolour. To make the fresh lemon, soured cream and almond dip: simply mix all the ingredients in a bowl, then season to taste. This is also excellent served on its own with hot asparagus as a first course.
To make the carrot, coriander and fromage frais dip: first of all, dry-roast the coriander and cumin seeds in a small pan over a medium heat for about 45-60 seconds. Then crush them finely with a pestle and mortar. Now, in a bowl, mix together all the ingredients, then season and cover with clingfilm. Leave to stand for 15 minutes before serving to allow the flavours to develop. To assemble the crudités, simply cut the celery and cucumber into batons. Then arrange in bowls with the other vegetables and serve with the dips