Summer Vegetable Salad
900g/2lb mixed green beans, peas, trimmed asparagus, podded broad (fava) beans,
sliced courgettes (zucchini), sliced runner beans
4 tbsp chopped fresh parsley
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper
1 Cook the green beans in a large pan of lightly salted boiling water for 3 minutes, then add all the other vegetables. Bring back to the boil and cook for 3–4 minutes. Drain and plunge immediately into a bowl of ice-cold water. Drain well.
2 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.
3 Toss the vegetables gently in the dressing with the parsley. Transfer to a large shallow bowl and serve.