Summer Vegetable Salad

Method

1. Wash and prepare your vegetables, as appropriate: Snap or chop off woody part of asparagus; Top & tail the broad beans, French beans and mange tout peas or sugar snaps; Cut the fennel into wedges; Cut the courgettes into long strips; Cut the carrots, if large, into strips; Cut or break the broccoli and cauliflower into florets; Cut the leeks into quarters, lengthways – then thinly slice; Roast the peppers under the grill or over a gas flame till the skin blackens – when cool enough to handle peel off the skins (optional)
2. Crush the garlic with the salt. Put into a jar with the freshly ground black pepper, lemon juice or vinegar and oil. Screw on the lid and give the jar a good shake to combine all the dressing ingredients
3. Bring a wide pan of water (3”/10 cm deep) to the boil, adding a pinch of salt. Put the hardest veg (roots, fennel, courgettes, cauliflower) in the boiling water, cover with a lid and cook for a couple of minutes.
4. Remove the lid, and lay the more tender veg on top so they cook in the steam. Cover and cook for a few more minutes. Test for doneness with the point of a sharp knife – they should be tender but not mushy.
5. Drain in a colander set over a bowl (save the water for soup). Arrange the vegetables on a large platter and pour the dressing over them while still hot. Serve warm or at room temperature.
6. Just before serving sprinkle with torn or chopped herbs and flowers of your choice.