Mixed baby vegetables with creamy lemon, coriander and avocado dip

Ingredients

• 200 gram baby carrots, scrubbed, then cut in half lengthways
• 200 gram baby leeks, trimmed
• 200 gram baby beetroot, peeled, cut in half and boiled in salted water for 5 minutes, then drained and refreshed
• 200 gram baby fennel, cut in half lengthways, tops trimmed off
• Marinade
• 100 millilitre olive oil
• zest and juice 1 lemon
• 1 teaspoon chilli flakes
• Avocado dip
• 1 large avocado, peeled and roughly chopped
• 125 millilitre sour cream
• 2 tablespoon sweet chilli sauce
• zest and juice ½ lemon
• 2 tablespoon chopped coriander leaves
• american mustard (check label if eating gluten-free)