Yoghurt with diced carrots and cucumber

An ideal light cucumber starter full of freshness for summer diners. The vitamins contribute to the normal functioning of the immune system and the fibres help digestion.

Ingredients (serves 4):


  • With a vegetable peeler, peel the carrot and the cucumber.
  • Cut into small pieces.
  • Empty the 4 yoghurt into a bowl and add the chopped vegetables, do not forget to season with salt and pepper.
  • Mix everything and pour the mixture into the yoghurt pots.

Add a few leaves of chives, chervil or parsley to bring a touch of freshness and taste to this light starter.  A recipe costing less than 5 Euro and accessible to all.

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