WARM CARROT, COURGETTE AND RED PEPPER SALAD
250 g small leafed spinach, washed and drained
1 red pepper, de-seeded
375 g carrots, cut into slices
450 g courgettes
150 ml olive oil
Salt and pepper
Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes into thick batons. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves.
250 g small leafed spinach, washed and drained
1 red pepper, de-seeded
375 g carrots, cut into slices
450 g courgettes
150 ml olive oil
Salt and pepper
Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes into thick batons. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves.
Comments
Post a Comment