Serves: 6
INGREDIENTS
250 grams slim asparagus
200 grams snow peas
200 grams sugar snaps
200 grams slim green beans
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
1 clove garlic, crushed
2 teaspoons runny honey
sea salt and freshly ground black pepper
METHOD
Salad: Snap the woody ends off the asparagus, top and tail the peas and beans. Bring a pot of well salted water to the boil. Blanch each vegetable separately, dropping them into a bowl of iced water as they are cooked. Drain and dry on paper towels.
Dressing: Whisk the dressing ingredients together in a bowl. Season well.
To serve: Toss the dressing through the vegetables and place on a serving platter. Serves 6
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