Crunchy vegetables in a vinaigrette

Crunchy Vegetables in Strawberry Vinaigrette

Prep time: 30 mins
Cooking time: 15mins

Serves: 4

Season: Summer

Diet:

Ingredients

• 100g mangetout peas
• 100g shelled peas
• 100g green beans
• 1 carrot
• 1 small courgette
Salad dressing
• 50g strawberries
• 50g dandelion or rocket
• 100g watercress
• 1 tbsp ground ginger
• 2 tbsp cider vinegar
• 6 tbsp olive oil
• Salt

Method

Blanch the mangetout peas and green beans separately in boiling salted water for 2 mins.

Drain and plunge into cold water to stop cooking, then set aside.

Peel the carrot and cut into thin slices using a mandolin. Repeat with the unpeeled courgette.

Cook the peas in a pan of boiling salted water for 10 mins. Drain and set aside.

Halve the strawberries and place in an airtight container with the vinegar, ginger, pinch of salt and olive oil. Close the jar and shake well.

Divide the washed and dried watercress and dandelion or rocket leaves between 4 plates, then arrange all the vegetables on top. Dress with vinaigrette just before serving and garnish with sliced strawberries if you have any left.