Provencal Vegetables With Goats’ Cheese Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | French | Food networ, Food1 | 1 | Servings |
INGREDIENTS
| 6 | Ripe tomatoes | |
| 3 | oz | Mild goats' cheese |
| 1 | Clove garlic | |
| 4 | T | Olive oil |
| 1 | T | Lemon juice |
| Salt and pepper | ||
| 1 | Handful pine kernels to | |
| garnish | ||
| 4 | oz | Broccoli florets |
| 4 | oz | French beans |
| 4 | oz | Mange tout |
| 2 | Courgettes |
INSTRUCTIONS
To make the dressing, put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge in cold water. Using a sharp knife, peel off the skins then roughly chop the flesh discarding the seeds. Put the tomatoes, goats' cheese, garlic, olive oil, lemon juice, salt and pepper in a food processor and blend the ingredients together until smooth. Spread the pine kernels on a sheet of foil and toast under the grill, turning them frequently. Set aside. In a large saucepan of boiling salted water, blanch the vegetables in batches until just tender but still very firm to the bite. Allow about 6-7 minutes for the broccoli, 5 minutes for the beans and 2 minutes for the mange tout and courgettes. Remove from the pan with a slotted spoon and drain each batch of vegetables well. To serve, pour the dressing over the vegetables and garnish with the pine kernels. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 709
Calories From Fat: 490
Total Fat: 55.5g
Cholesterol: 0mg
Sodium: 924.8mg
Potassium: 1300.6mg
Carbohydrates: 47.4g
Fiber: 15.3g
Sugar: 11.2g
Protein: 11.8g