Spring Salad
1- Peel the carrots and potatoes. Dice the potatoes into 1 cm cubes and the carrots into strips, 1 cm wide and 4 cm long. Wash and string the mange tout or sugar peas, and cut into strips. Cut cauliflower into bite size florets, and dice the courgettes into 1 cm chunks.
2 - Place all the vegetables in the lower steam basket. Cover with the lid.
3 - Place the chopped fresh herbs and the juice of 1 lemon in the Aroma Diffuser. Add water up to the “Max” level.
4 - Cook for 20 - 25 minutes until the vegetables are cooked but still crisp.
5 - Place the vegetables in a serving dish and sprinkle with more chopped fresh fines herbs.
Serve warm with Italian dressing or vinaigrette made with olive oil and lemon juice.
Try this:
Instead of fines herbs use chopped fresh flat leaf parsley.