Instructions: To make the dressing, put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge in cold water. Using a sharp knife, peel off the skins then roughly chop the flesh discarding the seeds.

Put the tomatoes, goats cheese, garlic, olive oil, lemon juice, salt and pepper in a food processor and blend the ingredients together until smooth.

Spread the pine kernels on a sheet of foil and toast under the grill, turning them frequently. Set aside.

In a large saucepan of boiling salted water, blanch the vegetables in batches until just tender but still very firm to the bite. Allow about 6-7 minutes for the broccoli, 5 minutes for the beans and 2 minutes for the mange tout and courgettes. Remove from the pan with a slotted spoon and drain each batch of vegetables well.

To serve, pour the dressing over the vegetables and garnish with the pine kernels.

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