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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 6 |
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A lovely Colourful Salad for Summer. Ingredients:
1 lb green beans |
1/2 lb broccoli floret |
1 lb courgette (zucchini) |
1 lb baby leeks, trimmed |
1/2 cup virgin olive oil |
2 teaspoons chopped garlic |
1/4 teaspoon fennel seed |
1/4 teaspoon cumin |
1 teaspoon sugar |
1 teaspoon mustard powder |
2 tablespoons red wine vinegar |
sea salt |
freshly milled pepper |
12 sprigs arugula (optional) or 12 sprigs fennel (optional) or 12 sprigs watercress (optional) |
15 ml olive oil |
sea salt (for sprinkling) |
Directions:
1. Steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer.
2. Allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks.
3. After steaming, refresh in cold water to set colour.
4. Remove and drain thoroughly, pat dry if necessary with paper towels.
5. To make dressing whisk together all dressing ingredients until thickened.
6. Layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress.
7. Drizzle over extra olive oil and a pinch of extra sea salt.
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