INGREDIENTS
250 grams flat green beans
250 grams round green beans
100 grams sugar snaps
250 grams asparagus
2 cobs sweet corn
Dressing
1⁄4 cup mint leaves
1⁄4 cup flat-leaf parsley
finely grated zest 1 lemon
1/3 cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Bring a saucepan of salted water to the boil. Blanch each of the vegetables separately and drop into iced water to refresh. Drain and dry on kitchen towels.
Using a sharp knife cut the corn kernels off the cooked corn cobs, trying to keep them in larger pieces.
Dressing: Place all the ingredients in a food processor and process until well combined. Season.
To finish: Slice the asparagus and flat beans in half on the diagonal. Place all the green vegetables in a bowl and toss with the dressing. Add the sweet corn and gently turn to combine. Transfer to a serving platter.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, Roast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!