Vegetable salad with sweet lemon dressing


Ingredients 13
Servings 4
Time

Ingredients

  • 1
    red sweet pepper, thickly sliced lengthways
  • 2
    cooked beetroot, skinned and thickly sliced lengthways
  • 1
    leek, trimmed and thickly sliced lengthways
  • 2
    baby marrows, trimmed and thickly sliced lengthways
  • 50
    g
    watercress
  • DRESSING
  • 6
    large lemons
  • 1
    clove garlic, crushed
  • 5
    ml
    peeled and chopped ginger
  • 10
    ml
    honey
  • 5
    ml
    sugar
  • 250
    ml
    olive oil
  • salt and milled black pepper
 

Method

 
DRESSING: Peel lemons thinly, removing only yellow part of peel (no pith). Place peel, garlic, ginger, honey and sugar in a saucepan. Squeeze lemons to obtain 250 ml (1 cup) juice and add to saucepan. Bring to boil then boil, uncovered, until quantity of liquid is reduced by half. Allow to cool, then strain into a bowl and whisk in olive oil, salt and pepper. Place vegetables in a bowl, toss with dressing and arrange on plates Garnish with watercress and serve.
 

Read more on: fruit
 

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