| 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 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper |
| 1 |
|
Handful pine kernels to garnish |
| 4 |
oz |
Broccoli florets |
| 4 |
oz |
French beans |
| 4 |
oz |
Mange tout |
| 2 |
sm |
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.
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