Name: Crisp baby vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 1/2 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon dijon mustard; 175 gram (5½ ounces) baby green beans, trimmed; 1 bunch baby (dutch) carrots, trimmed, peeled; 1 bunch small red radishes, trimmed, halved or quartered, if large; 2 x 150g (4½ ounces) jars cocktail onions, drained

Ingredients

1 1/2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

175 gram (5½ ounces) baby green beans, trimmed

1 bunch baby (dutch) carrots, trimmed, peeled

1 bunch small red radishes, trimmed, halved or quartered, if large

2 x 150g (4½ ounces) jars cocktail onions, drained

Method

1.Combine oil, vinegar and mustard in a small jar; shake well to combine. Season to taste.

2.Blanch beans in a medium saucepan of boiling water just until bright green. Drain; refresh in a bowl of iced water, then drain well.

3.Halve carrots lengthways. Combine beans, carrots, radish, onions and dressing in a medium bowl; toss gently to combine.

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