Sun-Kissed Crunchy Vegetable Salad • IINH

Ingredients

• Vegetables
• 1 sweetcorn on the cob
• 100 g French beans (trim ends and cut long ones in half)
• 100 g garden peas (frozen is good)
• 100 g sugar snap (trim ends)
• 100 g mangetout (trim ends)
• 100 g asparagus spears (sliced in half on the diagonal)
• 1/3 cucumber (cut lengthways and sliced thinly)
• 150 g semi-dried cherry tomato or fresh cherry tomatoes (halved)
• 1 large bowl of iced water
• Dressing
• 5 g mint leaves
• 40 ml extra virgin olive oil
• 2 tbsp Udo’s Choice Oil
• 1 ½ tbsp lemon juice
• ¼ tsp garlic (finely crushed)
• Himalayan salt and freshly ground pepper