Colourful raw vegetable platter with light remoulade

Name: Colourful raw vegetable platter with light remoulade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1/2 bunch parsley, dill, chives; 2 Gherkins (from the jar); 200 g Whole milk yoghurt; 100 g Extra light mayonnaise (10% oil); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 yellow and green peppers (approx. 200g each); 1 (approx. 600 g) Celery; 2 Bundle (approx. 150 g) Radishes; 250 g medieval Gouda cheese (30% fat)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1/2 bunch parsley, dill, chives
2 Gherkins (from the jar)
200 g Whole milk yoghurt
100 g Extra light mayonnaise (10% oil)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 yellow and green peppers (approx. 200g each)
1 (approx. 600 g) Celery
2 Bundle (approx. 150 g) Radishes
250 g medieval Gouda cheese (30% fat)

Directions

1
Hard boil the egg for about 10 minutes, quench cold and let it cool down. In the meantime, wash the herbs, dab dry and chop finely, except for some parsley for garnishing. Dice cucumber. Peel egg and dice as well. Set aside 1 tablespoon of the diced and chopped ingredients. Mix the rest with yoghurt, mayonnaise and some cucumber water. Season to taste with salt and pepper.
2
Place in a bowl and sprinkle with the chopped ingredients. Clean and wash the peppers, celery and radishes. If necessary, halve the radishes depending on their size. Cut the paprika into sticks, celery into pieces of about 8 cm. Cut the cheese into sticks as well. Arrange vegetables and cheese on a plate. Garnish with parsley and serve with remoulade sauce
3
Preparation time approx. 30 minutes