Make this salad with as few or as many different vegetables as you like. Avocado, fennel and cooked broad beans are also delicious.
Serves: 8-10
INGREDIENTS
1 bunch asparagus, woody ends snapped off
200 grams green beans, stem end trimmed
100 grams each sugar snap and snow peas
1 cup edamame beans
2 Lebanese cucumbers, halved and thinly sliced
2 spring onions, thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and freshly ground pepper
small handful fresh dill or basil
¼ cup pistachio nuts, roughly chopped
Dressing
3 tablespoons sesame seeds, toasted
½ cup thick plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
METHOD
Dressing: Grind the sesame seeds using a mortar and pestle then tip into a bowl. Add the remaining ingredients, season and whisk until smooth. Chill until ready to serve.
Bring a saucepan of well salted water to the boil and blanch each vegetable separately until al dente. Lift out with a slotted spoon and refresh in cold water. Place on a clean tea towel to drain.
Whisk the olive oil and vinegar in a large bowl and season.
Add all the vegetables and turn gently to coat.
Transfer to a large serving platter and drizzle with some of the yoghurt dressing. Scatter with the dill or basil and the pistachio nuts. Serve the remaining dressing separately.
Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.
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