Marinated vegetable salad

These tender, but slightly crisp, vegetables marinated in a subtle ginger dressing taste sensational. Make this a few hours before you need it (or the night before) to allow the flavours to mingle.

Cooking directions

• Blanch (briefly cook) vegetables in a pot of boiling water for 2 to 3 minutes. Then cool under running water.
• Mix the vinegar, sugar, water and ginger until the sugar dissolves. Cool.
• Put vegetables in a bowl. Pour over vinegar mixture.
• Allow vegetables to marinate for 3 to 4 hours (or overnight) to allow flavours to mix.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

1 green pepper, cut into chunks

1 large carrot, cut into thin sticks

5 Brussels sprouts, halved

1 cup cauliflower florets

1 cup broccoli

3 spring onions, cut into 4cm lengths

1/2 cup wine vinegar

1/2 cup sugar

1/2 cup boiling water

2 teaspoons pre-prepared crushed ginger