Watercress, zucchini, and mint salad

2 zucchini, cut into thin sticks
3½ oz/100 g green beans, cut into thirds
1 green bell pepper, seeded and cut into strips
2 celery stalks, sliced
bunch of watercress
salt and pepper
heaping ¾ cup plain yogurt
1 garlic clove, crushed
2 tbsp chopped fresh mint


1. Cook the zucchini sticks and beans in a saucepan of lightly salted, boiling water for 7–8 minutes. Drain, rinse under cold running water, and drain again. Let cool completely.
2. Mix the zucchini and beans with the bell pepper strips, celery, and watercress in a large serving bowl.
3. To make the dressing, mix the yogurt, garlic, and mint together in a small bowl. Season with pepper to taste.
4. Spoon the dressing onto the salad and serve immediately.

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