B00CU1W244_EBOK

zucchini and green bean
ith lemon and sumac
COOK 15 mins
and zesty warm vegetable salad is a wonderful
iment, or you could add some cooked couscous
arley to make it a meal in itself. For ½ a protein
soft-boiled eggs to each serve.
he lemons by holding them over a bowl and using
arp knife to cut the flesh away from the inner
, letting the juice drop into the bowl. Slice each
half lengthways, then add to the bowl and set aside.
ssing, combine all the ingredients and set aside
e flavours to infuse.
ge saucepan of water to the boil, add the corn and
minutes until tender. Remove with tongs then, when
h to handle, place the cobs on their ends and carefully
zucchini, carrot and green beans for 5 minutes until
ding the corn for the last minute to reheat. Transfer the
and spinach to a large bowl, drizzle over the dressing
n to taste with salt and pepper. Toss through the lemon
and parsley or mint and serve.
s with 20 g chopped pitted green olives per serve for 1 extra