B00CU1W244_EBOK

1 SERVE =
2 units vegetables
1 unit fats
Warm zucchin
salad with lem
SERVES 4 PREP 15 mins
2 lemons, peeled and pith removed
3 corn cobs
4 zucchinis (courgettes), cut on the diagonal into 3 cm
thick slices
1 carrot, sliced into 1 cm rounds
75 g green beans, trimmed
80 g baby spinach leaves
large handful flat-leaf parsley
or mint leaves
DRESSING
1 tablespoon olive oil
1 clove garlic, crushed
1–2 teaspoons ground sumac
2 tablespoons white balsamic vinegar
1
2
3
4
This fresh and zesty wa
accompaniment, or you
or pearl barley to make
unit add 2 soft-boiled e
Segment the lemons by h
a small, sharp knife to cu
membrane, letting the ju
segment in half lengthwa
For the dressing, combin
to allow the flavours to in
Bring a large saucepan o
cook for 10 minutes until
cool enough to handle, pl
slice off the kernels.
Steam the zucchini, carro
tender, adding the corn fo
vegetables and spinach t
and season to taste with
segments and parsley or
Tip: Try this with 20 g chop