Serves: 6
INGREDIENTS
250 grams slim asparagus
200 grams snow peas
200 grams sugar snaps
200 grams slim green beans
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
1 clove garlic, crushed
2 teaspoons runny honey
sea salt and freshly ground black pepper
METHOD
Salad: Snap the woody ends off the asparagus, top and tail the peas and beans. Bring a pot of well salted water to the boil. Blanch each vegetable separately, dropping them into a bowl of iced water as they are cooked. Drain and dry on paper towels.
Dressing: Whisk the dressing ingredients together in a bowl. Season well.
To serve: Toss the dressing through the vegetables and place on a serving platter. Serves 6
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!