Vegetable salad

Boil the frozen mixed vegetables in a little salted water until tender but still crisp and firm.
Drain thoroughly and place in a plastic bowl with a tight-fitting lid.
Blend the brown sugar, grape vinegar, oil and mustard powder and season liberally with salt and pepper.
Pour over the warm vegetable mixture, cover and leave until completely cool – preferably for 4 hours.
Toss the salad once during the marinating period to moisten the top vegetables too.
Just before serving, line a glass bowl with lettuce leaves.
Combine the cucumber slices and finely chopped onion with the vegetable mixture and spoon into the glass bowl.
Garnish with onion rings and strips of green pepper, if desired.