Light Fresh Lunch
Ingredients
- 300g baby new potatoes
- 100g each of tenderstem broccoli & asparagus
- 4 sprigs of spring onion
- 1 tbsp pumpkin seeds
Preparation
Wash the potatoes and then put them in a pot, fill with cold water, bring to a boil and then let simmer for 7-10 minutes until just soft
Steam the vegetables for about 3 minutes so they remain crunchy
Finely slice the spring onion
Wash the potatoes and then put them in a pot, fill with cold water, bring to a boil and then let simmer for 7-10 minutes until just soft.Steam the vegetables for about 3 minutes so they remain crunchy.Finely slice the spring onion
For the dressing: 1 heaped tsp vegan mayo, 1 tsp of wholegrain mustard, 2 tbsp olive oil, 1 tsp white wine vinegar, salt & pepper to taste, water to loosen
Mix together the dressing ingredients and loosen with water
Toss everything together and sprinkle with pumpkin seeds
