B00CU1W244_EBOK

arm zucchini and green bean
lad with lemon and sumac
15 mins COOK 15 mins
s fresh and zesty warm vegetable salad is a wonderful
ompaniment, or you could add some cooked couscous
earl barley to make it a meal in itself. For ½ a protein
t add 2 soft-boiled eggs to each serve.
ment the lemons by holding them over a bowl and using
all, sharp knife to cut the flesh away from the inner
mbrane, letting the juice drop into the bowl. Slice each
ment in half lengthways, then add to the bowl and set aside.
the dressing, combine all the ingredients and set aside
llow the flavours to infuse.
g a large saucepan of water to the boil, add the corn and
k for 10 minutes until tender. Remove with tongs then, when
l enough to handle, place the cobs on their ends and carefully
e off the kernels.
am the zucchini, carrot and green beans for 5 minutes until
der, adding the corn for the last minute to reheat. Transfer the
etables and spinach to a large bowl, drizzle over the dressing
season to taste with salt and pepper. Toss through the lemon
ments and parsley or mint and serve.
Try this with 20 g chopped pitted green olives per serve for 1 extra