Provencal vegetables with goats' cheese dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ripe tomatoes | |
| 3 | ounces | Mild goats' cheese |
| 1 | Clove garlic | |
| 4 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| Salt and pepper | ||
| 1 | Handful pine kernels to garnish | |
| 4 | ounces | Broccoli florets |
| 4 | ounces | French beans |
| 4 | ounces | Mange tout |
| 2 | smalls | Courgettes |
Directions
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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