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)
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
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.