Vegetable Salad

2 potatoes
1 beetroot
2 courgettes
4 ozs 125g runner beans
1 small cauliflower
Salad Dressing, blogged April 11
Keep all the vegetables separate. Peel potatoes, scrub beetroot and courgettes, wash and string runner beans and wash cauliflower.
Steam separately or boil separately in salted water until just tender, 10-15 minutes. Drain. Allow to cool.
Cube potatoes, peel beetroot and dice, slice courgettes into rounds, slice runner beans lenghtways or into 2 inch 5 cms lengths, and separate cauliflower into florets.
Arrange vegetables in separate groups on a serving dish and sprinkle with Salad Dressing.
The vegetables used may be varied according to taste and what is in season.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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