recipes

green vegetable salad with lemon creme fraiche dressing

• ½ cup vegetable oil
• ¼ cup salted baby capers, rinsed and drained
• 400g green beans, trimmed and blanched
• 400g sugar snap peas, trimmed and blanched
• 3 x 200g bunches asparagus, trimmed and blanched
• 1 teaspoon lemon zest
• ¼ cup mint leaves

lemon creme fraiche

• ½ cup creme fraiche
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• sea salt and cracked black pepper

To make the lemon crème fraîche dressing, place the crème fraîche, garlic, lemon juice, salt and pepper in a non-metallic bowl and stir to combine. Set aside.
Place vegetable oil in a small frying pan and heat over high heat. Fry the capers for 30 seconds or until golden and crispy. Drain on absorbent paper. Arrange the beans, peas and asparagus on a serving plate. To serve, drizzle the vegetables with the lemon crème fraîche dressing and top with capers, lemon zest and mint.