Mustard-seed garden vegetables

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (5)

750.00 g vegetables — baby green variety
4.00 gem squash — baby
60.00 ml fresh chillies — 573
15.00 ml wholegrain mustard
8.00 fresh mint — sprigs
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Method:

Blanch baby green vegetables in boiling water for 1 minute. Drain, then immerse in cold water for a few minutes. Drain.
Boil gem squash until tender. Drain, then cut top off and remove flesh and soft pips at centre.
Heat oil with mustard in a saucepan. Add green vegetables, squash flesh and mint and toss lightly.
Pile into gem squash and serve warm, garnished with mint.



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