Summer Veg with Goat Cheese By Jill Dupleix (Lighten Up)

“The best summer vegetables grow fast, are picked young and taste of sunshine. If you buy firm goat cheese in a log shape, add it by the slice. If it is soft and fresh, then just crumble it in with your fingers”.  Jill Dupleix

Ingredients

400g baby carrots, scrubbed

200g fine green beans, topped

200g podded broad beans

400g thin asparagus spears, trimmed

400g small courgettes (zucchini), sliced on the diagonal

2 baby fennel bulbs or spring (green) onions, trimmed

200g goat cheese

2 tbsp pistachios or pecans

Dressing

2 tbsp extra virgin olive oil

1 tbs walnut oil

1 or 2 tbs apple cider vinegar or lemon juice

sea salt & pepper

Method

1. Bring a large pot of salted water to the boil. Cook the carrots, green beans, broad beans, asparagus and courgettes for 4 – 5 minutes, picking them out of the water while still bright.
2. Slice the baby fennel lengthways, or chop the spring onions into 3cm lengths. Add to the pot for 30 seconds only, then drain.
3. Whisk the dressing ingredients together in a bowl. Toss the warm vegetables in the dressing.
4. Strew on four serving plates. Add the goat’s cheese, scatter with pistachios and eat.