Summer Vegetable Salad Recipe

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Ingredients:

Serving

1 lb green beans
1/2 lb broccoli floret
1 lb courgette ( zucchini)
1 lb baby leeks, trimmed
1/2 cup virgin olive oil
2 tsp chopped garlic
1/4 tsp fennel seed
1/4 tsp cumin
1 tsp sugar
1 tsp mustard powder
2 tbsp red wine vinegar
sea salt
freshly milled pepper
12 sprigs arugula (optional) or 12 sprigs fennel
15 ml olive oil
sea salt (for sprinkling )

Directions:

Steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer.
Allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks.
After steaming, refresh in cold water to set colour.
Remove and drain thoroughly, pat dry if necessary with paper towels.
To make dressing whisk together all dressing ingredients until thickened.
Layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress.
Drizzle over extra olive oil and a pinch of extra sea salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	298.83 Kcal (1251 kJ)
Calories from fat	199.76 Kcal
		% Daily Value*
Total Fat	22.2g	34%
Sodium	43.84mg	2%
Potassium	439.72mg	9%
Total Carbs	21.04g	7%
Sugars	8.07g	32%
Dietary Fiber	5.84g	23%
Protein	5.91g	12%
Vitamin C	52.8mg	88%
Iron	2.8mg	16%
Calcium	101mg	10%

Amount Per 100 g
Calories	100.3 Kcal (420 kJ)
Calories from fat	67.05 Kcal
		% Daily Value*
Total Fat	7.45g	34%
Sodium	14.71mg	2%
Potassium	147.59mg	9%
Total Carbs	7.06g	7%
Sugars	2.71g	32%
Dietary Fiber	1.96g	23%
Protein	1.98g	12%
Vitamin C	17.7mg	88%
Iron	0.9mg	16%
Calcium	33.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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