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Summer vegetable salad with mint and lemon dressing

You'll need

  • 2
  • cobs of corn
  • 16
  • zucchini flowers, trimmed and halved lengthways
  • 3
  • bunches of asparagus, trimmed sliced diagonally into 4cm pieces
  • 200 gm
  • podded peas
  •  
  • Mint and lemon dressing
  • ¼ cup
  • loosely packed coarsely torn mint leaves
  • 2
  • green onions, coarsely chopped
  • 2
  • cloves of garlic, coarsely chopped
  • 2 tbsp
  • coarsely grated lemon rind
  • 60 ml (¼ cup)
  • lemon-infused extra-virgin olive oil, such as Colonna Granverde
  • 60 ml (¼ cup)
  • lemon juice
  • 2 tbsp
  • white wine vinegar

Method

  • 01
  • Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter.
  • 02
  • For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl, add olive oil, lemon juice and vinegar and season to taste with sea salt and freshly ground black pepper. Drizzle dressing over vegetables and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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