Marinated Vegetable Salad

1. gently steam sugar snap peas, celery, carrots or mangetout, fennel and asparagus spears over boiling hot water until just tender. It is important that the vegetables retain a tiny bit of “bite”.

In the meantime, make the dressing. Mix vinegar, olive oil, wine and chopped kitchen herbs. Whisk until everything is well mixed together. Season well with salt and freshly ground pepper.

Place the cooked vegetables on a serving dish and pour the dressing over them on the spot. The hot vegetables will absorb the flavor of the dressing as they cool.

4. roast the sunflower seeds on a baking tray under a heated grill for 3-4 minutes until they are light brown. The roasted sunflower seeds over the vegetables form.

5. bring leaf salad to the table while the vegetables are still slightly warm. Garnish with fresh dill sprigs.

Our tip: It is best to use fresh herbs for extra flavor!

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