Summer Vegetables with Lime Dressing

Serves: 6

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Total Time: 29

Prep Time: 25

Cook Time: 4

• 700 gram(s) (11?2lb) summer vegetables - use a mixture of fine green beans, mangetout, sugar-snap peas, podded broad beans and courgettes. If the broad beans are tough, remove the outer casing before blanching.
• Salt and freshly ground black pepper
• 15 ml (1tbsp) Japanese rice vinegar - if you can't find Japanese rice vinegar, dilute white wine vinegar with a little water.
• 1  lime
• 5 ml (1 level tsp) light soft brown (muscovado) sugar
• 60 ml (4tbsp) grapeseed oil
• 60 ml (4 level tbsp) coconut cream (see Cook's Tips)
• 30 ml (2 level tbsp) chopped coriander
• Coriander sprigs to garnish

Method

1. Trim vegetables. Cut courgettes into batons. Cook broad beans in boiling, salted water for 1min. Drain; refresh in cold water. Cook rest of vegetables for 3min. Drain, refresh; drain all vegetables again.
2. Whisk vinegar, lime rind, 10ml (2tsp) juice, seasoning and sugar, then oil and cream. Pour over vegetables. Toss in coriander. Garnish.
3. SERVE WITH... Stir-fried vermicelli rice noodles as a starter or light lunch. Add grilled salmon for a tasty main course.
4. Spoon the thicker, creamy top off a can of coconut milk for this dressing. Use the remainder for soups and Thai-style curries.

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