SUMMER VEGETABLE SALAD
(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.
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
- 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