Vegetable Salads:
You can use cauliflower, broccoli, courgettes/zucchini, spinach.
Steam or boil, in salted water, whichever vegetable you want to use, until they are just cooked, but not too soft.
As soon as they have finished cooking pour enough of the lemon vinaigrette dressing to cover the vegetables. Pouring the dressing over the warm vegetables helps to absorb the dressing quicker and give a nicer flavour.
Lemon Vinaigrette Dressing:
Ingredients:
175ml/6fl oz peanut oil(sometimes called groundnut oil)
4 tablespoons fresh lemon juice
1 teaspoon sugar
1 clove garlic, crushed
Salt and pepper to taste.
