Serves 4:
- 200g of mangetout
- 200g of new baby potatoes
- 200g of new baby carrots
- 200g of trimmed asparagus
- 1 spring onion
- Parsley
- Soya sauce
- Chestnut honey
- White wine vinegar
- Salt and extra virgin olive oil
Method
Bring a large pan of salted water to the boil for cooking all the vegetables together. Place the peeled baby potatoes and scraped carrots in the pan first; when the water returns to the boil, wait 5 minutes, then add the mangetout and the asparagus and continue boiling for another 5-7 minutes; drain the vegetables and allow them to cool. Meantime prepare the sauce: using a food mixer on a low speed setting, blend together a cleaned and trimmed spring onion, a tablespoon of soya sauce, 60g of oil, a teaspoon of chestnut honey, one of vinegar and a sprig of chopped parsley. As soon as the vegetables are cool, slice the potatoes into rounds, slice the carrot and asparagus lengthwise, then arrange all the vegetables on a serving plate together with the mangetout. Toss the salad in the prepared sauce.
