Herb and Mustard Dressing

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Steamed Spring Vegetables with a Herb and Mustard Dressing

Steamed Vegetables are just so good for us, but alone they can be very uninviting. This dressing gives the Veggies an exciting kick and makes you go back for seconds or even thirds! This is a very quick dish to prepare, which you can eat as it is as a main, or serve it with something like Rice, Quinoa, or Potatoes.

I used a combination of Broccoli, Kohlrabi, Spring Carrots and Courgette here, but you can use all sorts of Vegetables. New Potatoes, Radishes, Beets, Cauliflower, Chard etc. would all work really well. If you don’t have a steamer there are other ways. I use an Asian bamboo steamer to steam all my Vegetables, but a metal sieve placed in a saucepan with a lid on top would work equally as well. When steaming Vegetables make sure they don’t over cook, check after a couple of minutes. Best is when they still have a bite to them. If you want to steam a variety of Vegetables at the same time, thinly slice Vegetables that are harder, like Carrots, or Beets, and choose larger cuts for Vegetables like Courgette or Broccoli that way the vegetables will cook at roughly the same pace.

Lemon Balm is like a weed in our garden and sometimes I find it difficult to know what to do with it. This is a great way to use a little of the very aromatic herb without it becoming too dominant.

Serves 4


Ingredients

1 Handful of Lemon Balm Leaves

1 Bunch of Flat Leaf Parsley

1 Small Bunch of Mint

1 Tbsp Wholegrain Mustard

3/4 Tbsp Dijon Mustard

2 Cloves Garlic

65 ml Rapeseed Oil

65 ml Olive Oil

1 Tsp Salt

Squeeze Lemon Juice

Freshly Ground Black Pepper


Method

Remove the woody stems from the Parsley, and pick off the Mint leaves. Roughly chop all the Herbs and place them in a measuring jug or mixer. Peel the cloves of Garlic and roughly chop. Add all of the ingredients to the measuring jug or mixer apart from the Lemon Juice and Black Pepper. Blend together using a hand blender or your mixer. Add about 60 ml of Water to help create a smooth dressing. Once its looking creamy and well mixed, season with a good squeeze of Lemon Juice, freshly ground Pepper and check for Salt. It should be seasoned well.

Dress your steamed Vegetables and serve immediately. Leftover dressing can be stored in the fridge for a week. Enjoy!

If you made this recipe let me know how it went in the comments below.

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