Crudities With Olive Dip

Ingredients 

• 6 radish
• 2 medium cucumbers, peeled
• 1 medium green capsicum, seeded
• 1 medium red capsicum, seeded
• 1 medium yellow capsicum, seeded
• 6-8 cherry tomatoes
• 1 cup bottled black olives 
• 2 garlic cloves, peeled
• 4-5 fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon crushed black peppercorns 
• Salt to taste

Method

1. Blanch baby corns in two cups of boiling water for two to three minutes. Drain and refresh. Cut radish, cucumbers, capsicum, red bell pepper, yellow bell pepper into batons. Wash and drain cherry tomatoes.
2. To make the dip, combine olives, garlic, basil leaves, olive oil and lemon juice and blend till the mixture resembles a coarse paste.
3. Transfer into a bowl and season to taste with crushed peppercorns and salt. Serve olive dip in a bowl surrounded by the prepared vegetables.

Nutrition Info