We’ve all made a green salad before; you know the sort of thing….a few leaves, cucumber, maybe a bit of watercress or rocket and a vinaigrette dressing. So far, so boring.
Having made a very nice quiche and potato salad the other day I wanted something else to go with it. I had loads of green veg in the fridge so decided on a selection of those served at room temperature with a light dressing which let the vegetables speak for themselves. It was really light and fresh and made a nice change from the more usual salad-type ingredients.
125g fine green beans, trimmed
a small head of broccoli broken into florets
125g mangetout, trimmed
2 medium courgettes, cut into finger sized wedges
1 tbsp olive oil
2 tbsp olive oil
1 tbsp red wine vinegar
Bring a large pan of water to the boil and add the green beans, cook for 1 minute; add the broccoli, cook for 2 minutes; add the mangetout and cook the whole lot for 1 minute then drain and refresh under cold water.
Heat a griddle pan, rub the courgette wedges with the olive oil and when the pan is really hot lay the wedges in and cook for 1-2 minutes; turn the wedges and cook until all sides are nicely striped.
Whisk the dressing ingredients together, arrange the veg in a serving dish and drizzle over the dressing.