Vegetable Salad with Ponzu Vinaigrette
Lightly cooked medley of vegetables with a zingy, lemony vinaigrette dressing. A lovely vegetarian main course or healthy side dish.
- Serves4
- Preparation Time10 mins
- Cooking Time10 mins
Nutrition per serving
- Energy324 Kcals
Ingredients
- 2 yellow or green courgettes
- 200g runner beans
- 250g squash
- 2 carrots
- 200g of broccoli
- 3 tablespoons of olive oil
- 4 tablespoons of Kikkoman Ponzu
- ½ bunch of chives
Method
Peel and cut the vegetables into pieces, leave the broccoli in florets. Place all the vegetables in boiling salted water, cook for 5-10 minutes until al dente, drain immediately, put them in a salad bowl. Chop the chives. (All these vegetables can also be steamed.)
Emulsify the oil and the Ponzu by whisking briskly, coat the vegetables while still warm and serve immediately. You could also use cauliflower florets, green beans, asparagus.
