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Mustard-seed garden vegetables

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 5
Servings 4


  • 750
    mixed baby green vegetables (peas, beans, green asparagus)
  • 4
    baby gem squash
  • 60
    olive oil
  • 15
    wholegrain mustard
  • 8
    sprigs mint, plus extra for serving


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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