Remember that when you are planning a meal, balance and colour are critical. If you have a rich dish for your main course, you need an astringent, clean, sharp flavour to accompany it. Colour can transform a meal. For this reason, you will find many “green” options in this book. If, like me, you are a sesame lover, you can’t do better than this striking Green Medley!
Start by making the dressing. Roughly grind the toasted sesame seeds in a mortar and pestle, then add the other dressing ingredients and mix well.
Bring a generous saucepan of water to the boil and prepare for some blanching. Blanch the broccoli for 3 minutes, spoon out with a slotted spoon and into a colander and rinse with cold water to arrest the cooking process. Next do the fine beans (3 minutes), sugar snaps (1 minute), mange touts or asparagus tips (1 minute) and finally the petit pois (2 minutes). Refresh all the vegetables with cold water as you remove them from the blanching water. Lay them out on clean tea towels to drain and get dry.
For the Green Medley, top the fine beans and cut the sugar snaps in half lengthways (revealing the little peas hiding in their pods). Finally, mix the dressing with the greens very gently with your fingers and tip them into a wide serving bowl which will best show off their surprising colour!
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