4 as an entrée or
6 as a side dish
This salad is a great accompaniment to any of the steamed fish or chicken recipes in this book.
200g of each of the following vegetables:
- snow peas
- sugar snaps
- green beans
- broad beans
- peas (fresh or frozen)
3 radishes, thinly sliced
100g mixed lettuce leaves
100ml of olive oil
1 tablespoon Dijon mustard
Juice of half a lemon
1 small garlic clove, minced
Preheat the oven on the Full Steam function.
Arrange all the green vegetables together on the steam tray and steam for 4 minutes.
Remove from the oven and set aside to cool.
Combine the dressing ingredients. Toss the cooled vegetables with the lettuce and radishes.
Drizzle the dressing over the salad as you serve.