Vegetable salad with sweet lemon dressing

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

1.00 red pepper — sliced
2.00 beetroot — cooked, skinned and thickly sliced lengthway
1.00 leeks — trimmed, thickly sliced lengthway
2.00 courgettes — baby, sliced lengthways
50.00 g watercress
DRESSING
6.00 lemons — large
1.00 garlic — cloves, crushed
5.00 ml fresh ginger — peeled, chopped
10.00 ml honey
5.00 ml sugar
250.00 ml fresh chillies — 573
salt and freshly ground black pepper
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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.



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