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PrintBABY VEGETABLE SALAD WITH CHILLI DRESSING
Warm salads make a pleasant change, and the flavours of the dressing are enhanced. Take the opportunity in spring to use the new season's baby vegetables for this mouth-watering combination, which makes an excellent accompaniment to spicy meals or to grilled meat or fish.
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the potatoes, carrots, and courgettes in water until tender. Drain them and place in a serving dish with the mushrooms.
- Make the dressing in a separate bowl. Mix the lemon juice, oil, fresh coriander, salt, and chillies.
- Toss the vegetables thoroughly in the chilli dressing and transfer to a serving bowl.
INGREDIENTS
- 10 baby potatoes, halved
- 15 baby carrots,halved
- 10 baby courgettes (zucchini),halved
- 150 grams button (white) mushrooms
For the dressing
- 3 tablespoons lemon juice
- 1½ tablespoons of Sesame oil
- 1 tablespoon chopped fresh coriander (cilantro)
- 1 teaspoon salt
- 2 fresh green chillies, finely sliced
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