SERVES 6 READY IN 20 MIN
1 garlic clove, crushed Juice and zest of 1 lemon
1 tsp sugar
2 tsp Dijon mustard
5 tbsp olive oil
Handful each chopped parsley and mint
2 large courgettes, sliced
1 aubergine, sliced 100g spinach
Mix the garlic, lemon juice, sugar, mustard, 3 tbsp of the olive oil and the herbs to make the dressing. Toss the veg, except the spinach, in the remaining oil and the lemon zest.
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2 Griddle or grill the veg for 2 min each side. Place in a bowl, toss in the spinach, and pour over the dressing.
TOMATO AND ARTICHOKE SALAD
SERVES 6 READY IN 10 MIN
1 tsp honey
1 tsp Dijon mustard
2 tbsp balsamic vinegar
2 tbsp olive oil Handful fresh basil
600g mixed tomatoes, sliced 285g marinated artichokes, sliced
150g black olives
1 red onion, sliced
Mix the honey, mustard, balsamic vinegar, oil and basil together.
2 In a bowl, combine the tomatoes, artichokes, olives and red onion. Drizzle over the dressing and toss to combine.