Broccoli, mushroom and baby marrow salad

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6 servings Prep: 20 mins, Cooking: 5 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

600.00 g broccoli — cut into florets
500.00 g mushrooms — halved
300.00 g courgettes — sliced
250.00 ml wine — dry white
45.00 ml vinegar — white wine
30.00 ml sugar
90.00 ml fresh chillies — 573
3.00 garlic — cloves, crushed
60.00 ml wholegrain mustard
30.00 ml lemon — zest only
0.00 sea salt and freshly ground black pepper
0.00 fresh herbs — chopped
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Method:

Blanch the broccoli florets until just done.
Add the remaining vegetables, mix and set aside.
Bring the wine, vinegar and sugar to the boil.
Remove from the heat and beat in the oil, garlic, mustard and lemon rind.
Pour over the vegetables.
Season, add the herbs and mix.
Stand at room temperature before serving.

This salad tastes even better if made in advance.



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