INGREDIENTS
250 grams flat green beans
250 grams round green beans
100 grams sugar snaps
250 grams asparagus
2 cobs sweet corn
Dressing
1⁄4 cup mint leaves
1⁄4 cup flat-leaf parsley
finely grated zest 1 lemon
1/3 cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Bring a saucepan of salted water to the boil. Blanch each of the vegetables separately and drop into iced water to refresh. Drain and dry on kitchen towels.
Using a sharp knife cut the corn kernels off the cooked corn cobs, trying to keep them in larger pieces.
Dressing: Place all the ingredients in a food processor and process until well combined. Season.
To finish: Slice the asparagus and flat beans in half on the diagonal. Place all the green vegetables in a bowl and toss with the dressing. Add the sweet corn and gently turn to combine. Transfer to a serving platter.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, Roast Potatoes with Cherry Tomatoes and Olives and Rasperry, White Nectarine, Lemon Curd and Limoncello Parfaits to finish.
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latest issue:
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!