Greek vegetables

Ingredients for 4 servings:

• 400 g beans, frozen
• 400 g zucchini
• 6 onions
• 4 cloves garlic
• 2 tbsp olive oil
• 50 ml vegetable stock
• 400 g natural yogurt (1.8% fat)
• 2 tbsp honey
• 1 package of mixed herbs (frozen)
• 1 lemon(s), untreated, the juice and the grated peel
• 120 g sheep’s cheese (9.5% fat), finely diced
• cumin
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Low-fat

Place the dripping wet beans in a pot. Cook over medium heat for about 30 minutes. Rinse under cold water and drain. Wash the zucchini and cut into thick slices. Peel the onions and cut into quarters or sixths. Peel and slice the garlic. Sauté these vegetables in a hot pan with oil. Add the stock and cook covered for about 4 minutes. Stir in the beans. For the dip, mix the yogurt, honey, herbs, and lemon juice. Season with salt and pepper. Arrange the vegetables on a large platter, pour over the yogurt sauce, and sprinkle with feta cheese pieces. Finally, sprinkle with grated lemon zest and cumin and serve immediately. 12g fat per serving.