Steamed Cabbage and Courgette with Fennel Dressing
200 gm Cabbage – finely shredded
200 gm Courgette – thinly sliced
Dressing
1 Tbsp chopped fennel fronds
1 Tbsp Lemon Juice
1 Tbsp Paul Newman’s Light Honey and Mustard Dressing
1 tsp Lemon Zest
Salt and Pepper to taste
METHOD
- Steam the vegetables until just tender
- Strain and drain well
- Mix dressing ingredients together and toss through warm vegetables
- Dish can be served hot or cold
