I serve salads year round and this winter version relies on using whatever is fresh and best on the day. Use your favourite combination of vegetables as they will all work with the gutsy mint dressing.
Serves: 6
INGREDIENTS
200 grams green beans, tops trimmed
200 grams Brussels sprouts, halved
1 cup thinly shaved cabbage
2 handfuls baby spinach
2 spring onions, thinly sliced
2 big leaves silverbeet or kale, stems removed, leaves roughly torn
½ cup mixed roasted pumpkin seeds and sunflower seeds (optional)
Dressing
2 cloves garlic, crushed
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon dried tarragon
2 tablespoons chopped mint leaves
salt and pepper
METHOD
Cook the beans and Brussels sprouts separately in boiling salted water until just tender but still with a little bite. Drain and refresh in cold water then drain again. Place on paper towels to remove excess moisture.
Combine all the vegetables in a large bowl with half of the seeds, if using.
Dressing: Whisk all the ingredients together in a bowl and season.
Pour the dressing over the vegetables and gently toss so everything is well coated.
Transfer to a serving bowl and top with the remaining seeds.
Cook’s Tip: Cavolo nero and thinly sliced red onion or fennel can also be used.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Rice with Puy Lentils and Roasted Nuts, and Roasted Carrots with Yoghurt and Cracked Wheat.
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