INGREDIENTS

1. 1 x 200ml tub of yoghurt
2. 1–2 handfuls of fresh mint
3. 2 handfuls of fresh podded peas
4. A handful of freshly grated Parmesan cheese
5. Sea salt and freshly ground black pepper
6. 1 lemon
7. A selection of raw vegetables, like baby carrots, radishes, Cos or Romaine lettuce, endives, asparagus and celery

EQUIPMENT

1. Food processor
2. Chopping board
3. Knife
4. Bowl

See imperial conversion table

PREPARATION

1. Pick the mint leaves and add to a food processor along with the yoghurt. Whiz together for 30 seconds or so, then add the peas and the Parmesan and whiz again – the peas will break down and the yoghurt will become green.

2. Transfer the dip to a bowl, correcting the seasoning with salt and pepper and a good squeeze of lemon juice. When you add the lemon juice, it sometimes splits and turns into a kind of cheese, but this is absolutely fine. It depends on the type of yoghurt you use and how acidic your lemon is. Just pour away any excess water.

3. Prepare and clean your raw vegetables and serve alongside the yoghurt dip.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.