Christmas Recipe: Absolutely Last-Minute Vegetable Crudités with Garlic Sauce

Prep time 25 mins | Cooking time 5 mins | Serves 4


Fresh veggies with a tasty herb and garlic dressing makes the perfect last-minute Christmas appetiser.

It’s funny because no matter how much Christmas planning I do, there’s always one thing that I manage to forget. This year that thing just happens to be an entree for Christmas lunch. Thankfully this platter of fresh vegetable crudités is so easy to make, it is perfect for stress-free Christmas entertaining. I’ve selected a range of Mexican inspired seasonal vegetables, and with the addition of some green chillies, this platter will surely add a little spice to your celebration.


•½ cup greek yoghurt
•¼ cup tahini
•1 clove garlic, peeled and crushed
•2 tbsp lemon juice
•2 fresh corn cobs (with husks on)
•2 ripe avocados
•2 stems celery
•½ cup baby spinach, washed and dried •½ cup alfalfa sprouts, washed and dried
•handful of whole green chillies (optional)

Prepare the dressing. In a small screw top jar combine the yoghurt, tahini, crushed garlic and enough lemon juice to form a paste with the consistency of thickened cream. Place the lid on top and refrigerate until you are ready to serve.

Cook the corn. Bring a medium saucepan of salted water to the boil over a high heat. Remove the outer husk from the corn cobs. Place flat on a chopping board. Using a heavy knife or cleaver, carefully chop each corn cob into 4 cobbettes. Place into the boiling water and cook for 2 minutes. Drain and set aside to cool.

Prepare the veggies. Peel the avocado and slice. Cut the celery into sticks. Arrange the vegetables onto a large serving plate or flat platter or wooden board with the dressing. Serve.

Brendon’s tips: The chillies are of course optional to this dish but as a general guide, the smaller the chilli the hotter it will be. Want the flavour of chillies but hate the heat, serve the chillies without the seeds or replace with capsicums (bell peppers). Any leftover garlic sauce will keep in the fridge for 2-3 days.

If you want a heartier vegetable platter try my recipe here.

Happy Cooking and Keep Smiling,

Brendon 🙂



I love to read your comments as much as I love cheesecake. Leave me a message below so we can continue the foodie discussion.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s