Shaved vegetable salad with fresh herbs and buttermilk dressing

INGREDIENTS

(Serves 2)

1-2 Carrots
1 Cucumber
1 Fennel bulb
Handful of broadbeans
Handful of mangetout
Handful of soft herbs
1 Garlic clove
Juice from 1 lemon
Olive oil
Sesame seeds
Buttermilk

OTHER HEALTHY

Grilled January King Cabbage with Tahini & Yoghurt Dressing

HEALTHY / WINTER

45 MINS

Brussels Sprout, Chard and Watercress Socca Tart

HEALTHY / WINTER

Quick and easy to assemble, this recipe makes for a delicious, simple lunch or a light supper with fish or grilled chicken. Don’t feel you have to stick with the vegetables listed below, use anything available to you in your fridge such as shaved celery, courgette, kohlrabi, radish or even asparagus. The perfect number if you order a weekly VEG BOX delivery.

METHOD

DIFFICULTY: Easy 10 MINS

Peel the carrot and cucumber with a vegetable peeler and place into a bowl.

Slice the fennel with a mandolin or cut with a knife as finely as you can, keeping any fronds from the top to add to your salad.

If you’ve got fresh, young broad beans, add these to the salad raw. Alternatively, lightly blanch, remove any outer husks and add to the salad. Add the mangetout, roughly chopped herbs and fennel fronds and toss everything together.

To make the dressing, begin by crushing the garlic. Add to a bowl with the remaining ingredients and whisk together until combined. Taste and add more seasoning or lemon as required.

Spoon the dressing over the shaved salad, toss once more and divide between two serving plates. Top with more herbs and your toasted sesame seeds and serve.

Shaved vegetable salad buttermilk dressing