This delicious summer recipe works well for all ages. You can have it as a meal on its own or with your Saturday braai!
350g baby new potatoes
500g assorted green veggies, sugar snap peas, mange tout, asparagus spears, petit pois
For the dressing
100ml virgin olive oil
30g assorted herbs, flat – leaf parsley, chives, chervil, dill and basil
Zest and juice of ½ a lemon
Boil potatoes in their skins, until soft when pierced with a knife; refresh in cold water.
Blanch green veggies by popping them into boiling water for 2 minutes; drain and refresh with ice – cold water; drain again and pat dry.
Whizz the oil, herbs and lemon juice and rind together in a food processor.
Toss the potatoes, veggies and herb dressing together, and serve
Grown ups – add 1 bunch of finely sliced spring onions to your salad.
A clove of garlic and 1 tablespoon of wholegrain mustard can also be added to the dressing.
For a creamy dressing, a couple of tablespoons of low – fat mayonnaise can be added.
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