Recipe
Spring salad with French mustard dressing
4 servings
15 minutes
Ingredients
500g Bunched carrots
250g Asparagus
150g Radish
150g Sugar snap peas
1 tbsp Dijon mustard
1 tsp Red wine vinegar
2 tbsp Rapeseed oil
1 pinch Salt
1 pinch Black pepper
Do this
Set the oven to 200 degrees, grill function.
Cut all the vegetables into smaller pieces, about 2-3 cm in size. Roast the carrot in the oven for about 5-10 minutes.
Meanwhile, make the mustard dressing by mixing all the ingredients in a jar with a lid. Shake the jar well.
Take the carrot out of the oven and mix it with the remaining spring vegetables, then fold in the mustard dressing.
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