- 0:35 Prep
- 4 Servings
- Capable cooks
Ingredients
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1 small telegraph cucumber (or 1/2 large), halved lengthways, seeds removed, sliced
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1 tablespoon creme fraiche or sour cream
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2 carrots, grated
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4 baby beetroot, steamed for 20 minutes (or 4 canned whole baby beetroot, well-drained), cut into wedges
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150g thin green beans, trimmed, blanched in boiling salted water for 2 minutes
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1 red onion, thinly sliced
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200g mixed baby salad leaves (mesclun)
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4 small tomatoes, quartered
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1 bunch chives, trimmed
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4 hard-boiled eggs, peeled, halved
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Crusty bread, to serve
Vinaigrette
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1 tablespoon Dijon mustard
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1 tablespoon white wine vinegar
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1/2 cup (125ml) sunflower oil
Method
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Step 1Sprinkle cucumber with 2 teaspoons salt. Set aside for 5 minutes. Rinse and drain, then pat dry with paper towel.
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Step 2Meanwhile, for the vinaigrette, whisk mustard and vinegar in a bowl with 100ml warm water, salt and pepper. Gradually whisk in oil to form a smooth vinaigrette.
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Step 3Place 1 tablespoon of vinaigrette in a bowl with the cucumber and creme fraiche. Season, toss and set aside.
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Step 4Toss the carrot and beetroot separately with 1 tablespoon vinaigrette each.
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Step 5To serve, divide all the vegetables, salad leaves, chives and egg among plates or place on a large platter. Serve with crusty bread and remaining vinaigrette to dip or drizzle over the vegetables.
- Vegetarian
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