Warm Winter Salad

A warm, crisp salad using seasonal ingredients and suitable for any occasion.

This is very quick to prepare, with the vegetables maintaining their crunchy texture when served immediately. Vary vegetable section according to availability; use the odd selection of vegetables remaining in the refrigerator.

The salad dressing below is a combination of Asian flavours with fresh herbs. Alternatives could be: a traditional vinaigrette with Dukkah sprinkled over the salad; try flavoured oils or vinegars; add a combination of chilli, ginger, sesame oil, mint, basil or lemon rind to the dressing.

Ingredients

Preparation: 10 mins | Cook: 4 mins | Serves: 2

1 tsp mustard powder*

1 tsp Madras curry paste or powder

1 tbsp tamari

1 tbsp lemon juice

2 tbsp olive oil

100gm green beans, trimmed

100gm courgette

100gm turnip, peeled

100gm carrot, peeled

50gm spinach

2 tbsp finely chopped fresh chives

Method

MIX the salad dressing ingredients: mustard, curry paste, tamari, lemon juice and oil.

SLICE the vegetables into large bite-sized pieces.

BOIL the water.

STEAM the vegetables for 4 minutes. (If you are including spinach, add this for the final minute only.)

SHAKE excess water from the vegetables.

POUR the vegetables into a bowl.

ADD the dressing.

TOSS the salad and sprinkle with herbs, if adding.

Serve

Immediately with any main.

As a starter.

Notes

Make a salad dressing of your choice and substitute herbs and vegetables for seasonal availability.