Ingredients
2 tablespoons olive oil
Garden Salad
100 gram shelled broad beans
100 gram shelled peas
225 gram courgettes, sliced
Bunch spring onions, sliced
For the Dressing:
2 teaspoon Season-All
1 tablespoons Parsley Flat Leaf
½ teaspoon Paprika
1 tablespoons water
1 tablespoons vinegar
Preparation
15 mins Prep Time 10 mins Cook Time
Cook the beans and peas in boiling, salted water for 5 minutes. Add the courgettes to the cooking water for the last 2 minutes. Drain the vegetables and leave until completely cold. Stir the spring onions into the vegetables. Place in a serving dish.
Mix Perfect Shake Season-All Special Blend, Parsley and Paprika with the water and vinegar. Blend thoroughly with the oil. Pour the dressing over the salad and stir gently until all the vegetables are well coated.