SUMMER VEGETABLE SALAD
Description
(Serves 6 to 8)
This is a colourful melange of seasonal vegetables but feel free to substitute vegetables to suit availability. For example, serve topped and tailed beans instead of broccoli.
INGREDIENTS
150g broccoli florets (washed)
150g (5-7) baby carrots (scraped & halved) (or 150g carrots (peeled & julienned))
150g (1-2) yellow zucchini (cut into batons)
150g (1-2) green zucchini (cut into batons)
100g (1) celery heart (leaves picked and stalks chopped) Orange, Cumin and Mint Vinaigrette
METHOD
- Bring a pot of lightly salted water to the boil. Place broccoli in a sieve and cook for 2 minutes in water. Remove sieve from pot and refresh broccoli under cold running water. Repeat cooking process with carrots and zucchini, leaving the carrots in for 3 minutes and the zucchini in for 2 minutes, refreshing each vegetable under cold running water as it is cooked. Lay vegetables out on a tea towel and pat dry. Cool vegetables.
- In a large bowl combine vegetables with celery stalks and leaves.
- Pour dressing over vegetables and toss to coat.
- Serve at room temperature. This is used as part of this recipe: Orange, Cumin and Mint Vinaigrette
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