Vegetable nuggets with yoghurt dip

Ingredients

• 6 pcs Carrots
• 2 pcs Red bell pepper
• 2 pcs Cucumbers
• 8 pcs Celery stalk
• 880 g Low-fat Greek yogurt
• 1 tbsp Dill weed, chopped, fresh
• 1 tbsp Chives, fresh, chopped
• 1 pinch Black pepper, ground

Method

1. Wash the vegetables, then peel the carrots and cucumber. Cut them all into slices.
2. Chop the dill and chives.
3. Mix the yoghurt with the herbs and a pinch of black pepper.
4. Serve immediately.