1 large potato, peeled
1 small cauliflower
1 piece broccoli
2 medium carrots, diced
1 aubergine, diced
100 g (4 oz) French beans, diced
20 g (2 tbsp) green peas
4 stalks celery, diced
6 spring onions, finely chopped
7 g (1 tbsp) chives, chopped
125 ml (4 fl oz) Mustard
Mayonnaise
1 small cauliflower
1 piece broccoli
2 medium carrots, diced
1 aubergine, diced
100 g (4 oz) French beans, diced
20 g (2 tbsp) green peas
4 stalks celery, diced
6 spring onions, finely chopped
7 g (1 tbsp) chives, chopped
125 ml (4 fl oz) Mustard
Mayonnaise
method
Bring the potato to the boil and simmer until just cooked. Drain and dice when cool.
Break the florets off the cauliflower and the broccoli. Cook separately in salted water until crisp-tender.
Cook the carrots, aubergines and beans separately in salted boiling water until crisp-tender. Cook the peas until just tender.
Drain all vegetables immediately and cool under cold running water, then drain again. It is important to cook each batch separately.
Combine the vegetables. Add the celery, spring onions, chives and mayonnaise and gently toss.
Break the florets off the cauliflower and the broccoli. Cook separately in salted water until crisp-tender.
Cook the carrots, aubergines and beans separately in salted boiling water until crisp-tender. Cook the peas until just tender.
Drain all vegetables immediately and cool under cold running water, then drain again. It is important to cook each batch separately.
Combine the vegetables. Add the celery, spring onions, chives and mayonnaise and gently toss.
serving amount
serves 6
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