Summer vegetables in a spinach sauce
Use any summer vegetables you like to serve with this vibrant, tangy green sauce. A lovely vegetable side dish.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the dip
- 200g/7oz baby spinach
- 200g/7oz mayonnaise
- bunch fresh chives, snipped
- bunch fresh coriander, chopped
- 1 tsp Dijon mustard
- 200g/7oz crème fraîche
- chive flowers, to garnish
To serve
- 4 tbsp olive oil
- 200g/7oz peas
- 200g/7oz broad beans
- 8 chive flowers
- 1 punnet pea shoots
Method
To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche.
To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes.
Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots.
