Geoff Jansz prepared a wonderful salad using mini vegetables, demonstrating that good things really do come in small packages!
Ingredients
Vegetables
- 1 bunch baby carrots, tops trimmed
- 1 bunch broccolini
- 1/2 red mini baby cabbage, cut into quarters
- 1/2 green mini baby cabbage, cut into quarters
- 1/2 baby endive, cut into quarters
- 1/2 treviso, cut into quarters
- 3 baby Bella Rosso baby capsicum, cored, sliced into rings
Marinade
- 150ml olive oil
- salt
- pepper
- 2 cloves garlic, crushed
Dressing
- 1/2 punnet mini red tomatoes, halved
- 1/2 punnet mini yellow tomatoes, halved
- 1/3 cup fresh chives, chopped finely
- 50ml sherry vinegar (or red wine vinegar)
- 1 tsp Dijon mustard
- olive oil
- salt
- pepper
Method
- Prepare all the vegetables before cooking. Wash the endive and treviso thoroughly to remove any soil from the leaves. Pat dry with a tea towel or paper towel.
- Drop the baby carrots and broccolini into a large pot of boiling water.
- Cook until tender.
- Put the olive oil into a bowl along with the crushed garlic and salt & pepper to taste. Whisk lightly.
- When the vegetables are tender, remove with a slotted spoon and place into the garlic/oil marinade. Evenly coat the vegetables in the oil, then place them on a grill preheated to medium-high. Turn once. When the vegetables are lightly chargrilled, remove and place on a serving platter.
- Cook the cabbage and remaining green vegetables in the boiling water. Drain, then coat in the oil mixture and grill, as before. When done, remove from the grill and place on the serving platter. Before turning off the grill, lightly chargrill the capsicum rings and place on the serving platter.
- Finally, using the same bowl the marinade is in, add sherry vinegar, Dijon mustard, mini tomatoes, chives and a splash of olive oil (if required). Whisk the dressing, pour over the vegetables and serve.
Further information
Mini vegetables are readily available from fruit and vegetable shops.