Ingredients serve 6 to 8 .

3 large carrots peeled

2 fennel bulbs

6 tender celery sticks

1redpepper

1/2 radish trimmed of roots

2 large tomatoes or 12 cherry tomatoes

8 spring onions scallions

12 small cauliflower flourets

for the dip

120ml olive oil

45ml fresh lemon juice (optional)

4 leaves fresh basil leaves torn into small pieces

salt and ground black pepper

Method

1. Prepare the vegetables , trim the carrots , fennel bulbs and celery sticks, then slice neatly into small sticks. Seed the pepper and cut into small sticks
2. If using large tomatoes, cut them into sections. Trim the roots and dark green leaves from the sprig onions.
3. Arrange the prepared vegetables on a large platter , leaving a space in the center of the bowl of dip .
4. To make the dip , pour the olive oil into a small bowl . add salt and pepper . Stir in the lemon juice and basil if using . Place the bowl in the center of the vegetable platter

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