Summer Vegetable Salad

Total Time: 47 mins Preparation Time: 15 mins Cook Time: 32 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.