Recipe: Baby Summer Vegetables with Lemon Vinaigrette

BABY SUMMER VEGETABLES WITH LEMON VINAIGRETTE

LEMON VINAIGRETTE:
8 tablespoons light olive oil
3 tablespoons lemon juice
2 tablespoons white wine vinegar
grated zest 1 lemon
2 level teaspoons dry mustard powder
VEGETABLES:
12 oz (350 g) broad beans (prepared weight), about 4 lb (1.8 kg) in shell
8 oz (225 g) fresh tiny baby carrots
10 bulbous spring onions
8 oz (225 g) fresh garden peas (prepared weight), 1 1/2 lb (700 g) in shell
You will also need a steamer
GARNISH:
1 tablespoon chopped fresh herbs (mint and chives)

MAKE THE LEMON VINAIGRETTE:
Placing all the ingredients for the vinaigrette together in a screw-top jar, putting on the lid and shaking vigorously to combine everything. Set aside.

PREPARE THE VEGETABLES:
To get the very best color and texture (and if you have the patience) it's best to fillet the broad beans. So, after shelling, pour boiling water over them and, when the water has cooled sufficiently, simply slip off the outer skin, which will reveal the beautiful vivid green inner bean in two halves. As you skin them, place them in a bowl.

Next, put the carrots in a steamer fitted over a pan of simmering water, steam them for 4 minutes precisely.

Then add the spring onion bulbs and the peas and continue to steam for a further 3-4 minutes.

When the vegetables are tender but still retain their bite, remove the steamer, throw out the water from the pan and put the broad beans in the pan along with the rest of the vegetables and the dressing and toss everything around over a gentle heat for about 1 minute.

TO SERVE:
Transfer the vegetables to a warmed serving dish, sprinkle the herbs over as a garnish and serve.

Servings: 6-8