Summer barbecue salad with mustard creme fraiche
( SERVES 4 )
14/1/2009
Mustard creme fraiche
(You can click on ingredients to see more related recipes)
| 1 cup | Creme fraiche |
| 2 tsp | Wholegrain mustard |
| ½ tsp | Salt |
| 1 to taste | Freshly ground black pepper |
| 1 | Lemon, (juice of) |
Ingredients
| 3 | Sweetcorn |
| 3 | Capsicum, (red, yellow or orange |
| 16 | Green beans |
| 2 | Courgettes, (or 3 depending on size) |
| 1 | Extra virgin olive oil |
| 1 | Salt & freshly ground pepper |
| 1 | Baby spinach |
| 1 | Fresh basil |
Directions
- To make the sauce: whisk ingredients together in a bowl. Taste for
seasoning then transfer to a serving dish. - Boil a pot of salted water to pre-cook the corn. Heat the barbecue.
- Prepare the vegetables. Remove the husks from the corncobs and chop each into four.
- Cook in the boiling water for five minutes then drain.
- Slice the capsicums into sections and remove the seeds. Top and tail the
beans. Slice the courgettes. - Drizzle enough oil to lightly coat the barbecue, then pile on the vegetables. Season then leave for three to five minutes or until
lightly coloured. - Toss and continue to cook for another five minutes. Turn off the heat then toss through the baby spinach leaves and basil before serving with the mustard creme fraiche sauce.
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