edible veggie garden

Ingredients

  • 1 small Lebanese cucumber
  • 1 cup low-fat Greek yoghurt
  • 1 garlic clove, optional
  • 2 tablespoon mint leaves
  • ½ lemon
  • 4 pieces of mountain bread
  • Small handful of mixed seeds (sunflower, pumpkin, linseed etc)

Rainbow vegetables: red cabbage, beetroot, tomato, red capsicum, yellow capsicum, carrots, tinned/cooked corn, spinach, cucumber, green capsicum, peas, sugar snap peas, snow peas, sprouts, mushrooms, beans or any other veggies

Directions

  1. Wash cucumber
  2. Kids can dice cucumber into tiny pieces using Foost’s First or Next Knife
  3. Spoon yogurt into a bowl
  4. Add cucumber and squeeze lemon
  5. Add crushed garlic (use garlic crusher or pre crushed garlic) and rip up mint into small pieces
  6. Mix
  7. Cut up your favourite veggies into sticks. Try to use a variety of colours
  8. Rip up mountain bread and place around the edges of the bowl
  9. Fill with tzatziki dip
  10. Arrange veggies in dip to make a veggie garden
  11. Sprinkle seed mix on top

 

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