Courtesy Maggie Lynch IINH

Serves 4-8 

Ingredients

Vegetables

• 1 sweetcorn on the cob
• 100g French beans, trim ends and cut long ones in half
• 100g garden peas (frozen is good)
• 100g sugar snap, trim ends
• 100g mangetout, trim ends
• 100g asparagus spears, sliced in half on the diagonal
• 1/3 cucumber, cut lengthways and sliced thinly
• 150g semi-dried cherry tomato or fresh cherry tomatoes, halved
• 1 large bowl of iced water 

Dressing 

• 5g mint leaves
• 40 ml extra virgin olive oil
• 2 tbsp Udo’s Choice Oil
• 1 ½  tbsp lemon juice
• ¼ tsp garlic, finely crushed
• Himalayan salt and freshly ground pepper

 

Method 

To make dressing

> Finely shred mint leaves, place in a small jar with a lid. Add oils, lemon juice, garlic and seasoning. Season to taste, shake well to combine and set aside until required.

> Boil a saucepan of salted water. Add the whole sweetcorn cobs and French beans and blanch for 5 minutes. Remove with a slotted spoon and plunge into iced water to refresh. Add a little more ice to the bowl. Next blanch the sugar snaps and mangetout for 2 minutes and transfer to iced bowl. Bring the water back to simmer and blanch asparagus (2-5 minutes depending on thickness) then transfer to iced water bowl to chill before draining and drying on kitchen towels.

> Use a sharp knife to cut the corn kernels from the cooked corn cobs; try to keep them in larger pieces.

To finish

> Place all green vegetables including cucumber in a bowl and toss with the dressing. Add the sweet corn and cherry tomatoes and gently turn to combine. Transfer to a serving platter and enjoy!