Recipe for Summer Vegetables with Lime Dressing 
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Yield:
4
Ingredients:
Amount Ingredient
700 gm summer vegetables
4 tbl grapeseed oil
4 x level tbsp coconut cream
1 x salt and freshly ground black pepper
1 tbl japanese rice vinegar
2 x level tbsp chopped coriander
coriander sprigs to garnish
1 x lime
1 x level tsp light soft brown (muscovado) sugar
4 tbl grapeseed oil
4 x level tbsp coconut cream
2 x level tbspn chopped coriander
coriander sprigs to garnish
Trim vegetables.
Cut courgettes into batons.
Cook broad beans in balling salted water for 1 minute.
Instructions:
Instructions: Cook the rest of vegetables for 3 minutes.

Drain refresh; drain all vegetables again. Whisk vinegar lime rind 2 tsp juice seasoning and sugar then add the oil and cream.

Pour over vegetables.

Toss in coriander.

Garnish and serve immediately.

Choose a mixture of green beans mangetout sugarsnap peas podded broad beans and courgettes. If the broad beans are tough remove the outer casing after blanching for fresh beans or for frozen thaw and remove. If you cannot find japanese rice vinegar dilute white wine vinegar with a litte water. Spoon the thinker creamy top off a can of coconut milk for this dressing. Use the remainder for soups. Choose a variety of green vegetables for this fresh warm summer vegetable salad. The different textures and unusual dressing make this a memorable dish

Serves 4

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