4 oz button mushrooms
1 large carrot
1/2 cucumber
4 oz cauliflower
4 oz broccoli
1 corn on the cob
DRESSING...
1 clove garlic
salt & pepper to taste
1 tsp light soy sauce
1 tbsp crunchy peanut butter
2 tbsps sunflower oil
1 tbsp water
1 tbsp vinegar
1 tbsp runny honey
3/4 tsp hot pepper sauce
small purple onion, cut in rings
few sprigs parsley
Instructions...
1) Slice the mushrooms thickly. Slice the cucumber and
carrot lengthwise and cut diagonally into strips. Break
the cauliflower into florets.Break the broccoli into
large peices and cook in boiling salted water for 3 mins.
2) Boil the corn on the cob in boiling unsalted water and
cut into rounds.Put all the vegetables decoratively on a
large plate.
3) Mix together the dressing ingredients and spoon over the
salad.Decorate with onion rings and parsley.
