Summer Salad with Lemon Dressing

, from Issue #21. January, 2016
Photography by Aaron McLean.
Summer Salad with Lemon Dressing


250 grams flat green beans
250 grams round green beans
100 grams sugar snaps
250 grams asparagus
2 cobs sweet corn

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


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 SaladPeppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon StuffingRoast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.