Cook the sugar snaps in boiling water for 2 minutes until just tender. Drain and rinse under cold running water to stop the cooking process. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Slice the cucumber into 10 cm strips. Peel the carrot and slice into 10 cm strips.
Squeeze the lime. Finely chop the chives. Combine the yoghurt, lime juice and chives to make a dip. Season with salt and pepper. Serve the Vegetables with the dip.
