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A totally gorgeous salad for this evening - cooked quinoa, llightly steamed broad beans and green beans, watercress, couple of radishes, chinese leaf, courgettes peeled into strips (thank you Emma Bretherton) and toasted pine nuts.  

For the dressing 6 dessertspoons of olive oil, 2 of cider vinegar, 1 teaspoon of dijon mustard, juice and zest of one lemon and a big handful of chopped mint.  Mix the dressing together and then pour over the salad and again mix together.  Great with quiches, bbq the list could go on….....