SIDE SERVES 4-5
- 400g green beans
- 8 zucchini flowers
- 150g snow peas
- 1 green witlof, sliced
- ¼ raddichio, sliced
- ½ long red chilli, thinly sliced
- 40g flaked almonds, toasted
- 2 preserved lemon petals, thinly sliced
- 1 small garlic clove, crushed
- 15g dijon mustard
- 15g sherry vinegar
- 80ml extra virgin olive oil
- sea salt, to taste
Blanch the green beans in boiling salted water for 3 minutes, refresh in iced water and drain. Blanch the snow peas in boiling salted water for 1 minute, refresh in iced water and drain. Slice the baby zucchini into thin ribbons using a mandolin or a sharp knife.
Mix the garlic, mustard, sherry vinegar and olive oil together to make a dressing. Combine all the ingredients together with the dressing and add a pinch of sea salt.
