Ingredients: For the rods: 4 carrots, 2 cucumbers, 2 stalks celery (choose the vegetables to taste for each person), a wedge of Manchego cheese. For the sauce: 2 cloves garlic, 2 black peppercorns, ½ medium cucumber, 1 teaspoon oregano, ½ teaspoon dill weed, ½ teaspoon salt, ½ teaspoon mild vinegar, 1 teaspoon lemon oil ½ small cup Olive, 2 Greek natural yoghurt.
Preparation: For the sauce: In a mortar mash the garlic well and pepper, add the striped cucumber, oregano, dill, salt, lemon, vinegar and oil, mix well and you add the yogurt, stirring all well until a smooth paste, pour in glass jar, cover and store in the refrigerator. Must to rest a minimum of 3 or 4 hrs. before starting to use. You should always be kept in glass, closed in the refrigerator. If you want a stronger taste, you only need to add more garlic. Or if you prefer you can prepare two salsas with each other with oregano and dill separately.
Peel and cut carrots into sticks, cucumbers, celery and cheese. Serve the sauce Greek with vegetables
The art of cooking 
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