Carrot and seasonal vegetable salad

Mobile version Print

By: Janet Brinkworth From: Good Food Live

On TV Tonight

  • 20:00 - Lorraine's Fast, Fresh and Easy Food - Feel Good Food
  • 20:30 - Gok Cooks Chinese - Family
  • 21:00 - River Cottage Veg Every Day - Summer Pleasures

This recipe is classed as easy

Rating 3.47 / 5 (49 votes)

Prep time:
10 min
Cook time:
5 min
Serves:
4

For a simple summer side-dish try Janet Brinkworth's recipe for a vinaigrette-tossed vegetable medley

Method

1. Bring a large pan of salted water to the boil.2. Add in the carrots, return to the boil and cook for one minute, then add in the asparagus, broad beans and peas.3. Cook for 5 minutes until just tender; drain, then refresh under cold water. Drain.4. Whisk together the mustard and lemon juice, mixing well. Whisk in the olive oil and season with salt and freshly ground pepper.5. Toss together the carrots, asparagus, broad beans and peas in a serving bowl. Add in the dressing and toss thoroughly. Serve.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register