this is useful for drink party, or you can serve it as a first course. vary the vegetables according to what is really fresh in the shops -- as long as they are firm enough to hold the sauce.
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raw vegetables with a walnut dip
from Josceline Dimbleby's Complete Cookbook

serve 6

450-675g/ 1-11 1/2 lb young vegetables, such as courgettes, small carrots, celery, fennel and cauliflower
50g/ 2oz walnuts pieces
25g/ 1 oz crustless bread
a little milk
1-2 cloves garlic
2 t. green peppercorns in brine
2 T. white wine vinegar
60ml/ 2 fl oz walnut oil/light-flavoured vegetable oil
3 T. green-style yoghurt
sea salt
black pepper

wash the vegetables thoroughly and cut them into 5-6cm/ 2-1/2" sticks pr pieces. leave to one side. Put the walnut minces into a food processor and whizz until finely ground.
dip the bread into a small bowl of milk and then squeeze dry. peel the garlic and chop roughly. put the squeezed-out bread, garlic, green peppercorns and vinegar into the food processor with the walnuts and whiz to a thick mush. with the motor running, gradually add the oils and whizz until you have a fairly smooth mixture. then whizz in the yoghurt and season to taste with crushed sea salt -- if you want it more peppery, add a little black pepper. Spoon the mixture into a bowl, put it in the centre of a large plate and arrange the prepared vegetables round the bowl.