Chargrilled Crudites with Skordalia Dip

This vegetarian-friendly snack is easy to put together and will add a pop of colour to your table
Chargrilled Crudites with Skordalia Dip
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Chargrilled Crudites with Skordalia Dip
October 13, 2019
Preparation Time 5-10 minutes
Cooking Time 15-20 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


200g baby rainbow carrots, halved lengthways
200g baby fennel bulbs, halved lengthways
210g spinneysFOOD Organic Little Lettuce, halved lengthways
150-250g spinneysFOOD Cucumbers, halved lengthways
150g spinneysFOOD Radishes, halved lengthways
2 tbsp olive oil
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Pepper, to taste

For the skordalia

400g potatoes, cubed
25g whole almonds
125ml milk
3 garlic cloves
1 spinneysFOOD Bay Leaf
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil, plus extra for drizzling


  • 1

    Toss the prepared vegetables in olive oil and season well. Place the vegetables on a grid over medium-hot coals and chargrill for 2-3 minutes or until charred but still raw. Arrange on a platter.

  • 2

    To make the skordalia, bring the potatoes to a boil in salted water and cook until tender. Drain and pass through a sieve until very smooth.

  • 3

    Place the almonds, milk, garlic, bay leaf and lemon zest in a medium-sized saucepan over a medium heat and bring to a simmer.

  • 4

    Reduce the heat to low and cook for 5 minutes, or until reduced by half. Remove the bay leaf and discard.

  • 5

    Place the milk mixture in a food processor with the potato and blend until smooth.

  • 6

    Season and add lemon juice and olive oil to taste.

  • 7

    Drizzle the skordalia with extra oil, sprinkle with salt and pepper and serve with the crudités.


Crudités are extremely versatile and can be served at dinner parties or BBQs. The classic carrot can be easily replaced with radishes, tenderstem broccoli or asparagus
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