SERVES: 12 | PREPARE: 10 mins | FREEZE: 4-5 hours
A healthy raw slaw, made from the abundant fresh produce that’s gracing our shops this summer.
Slice the courgettes, asparagus, mange tout and fennel into long, thin strips, then finely slice the spring onion and chop the dill. In a large serving bowl gently mix the sliced vegetables, dill, spring onions, and mint leaves. Drizzle with the juice of one Amalfi lemon and extra virgin olive oil. Toss lightly to coat the salad with the dressing, and finish with a dusting of red amaranth.
This is a great accompaniment our new season salt marsh lamb, with the fresh, sweet vegetables perfectly complementing the herbal flavours of the lamb. Perfect for lightening up roasted meat for summer time, it’s also a vibrant accompaniment to a BBQ, if the weather holds up!
50g Spring onions
100g Yellow courgette
50g Green courgette
100g Shelled broad beans, raw
100g Mange tout
20g Mint leaf
50 mill of extra virgin olive oil
Juice of 1 Amalfi lemon
Hecht & Bannier
A classic Rhone style blend of Grenache, Syrah and Mouvedre.