Spring Salad

• 150g carrots
• 2 potatoes
• 100g mange-tout
• 150g cauliflower
• 2 courgettes
• 100 ml ( 7 tablespoons) olive oil
• Juice of 1 lemon
• Salt
• Chopped fresh chervil.

Peel the carrots and potatoes. Peel off any string round the mange-tout. Break the cauliflower into sprigs. Dice the carrots, potatoes, courgettes.

Cut the mange-tout into strips. Place all the vegetables in the steaming bowl and cook for 20 mins. Meanwhile make a French dressing, by beating the olive oil and lemon juice together with some seasoning.

Place the vegetables in a warmed serving dish. Serve warm, sprinkled with chopped herbs and pour over the French dressing.