HOMECOOKING WITH TERESA

This is the sort of salad that can be served as a side dish for anything. It works well with meat, fish or just next to a vegetarian quiche. It is healthy and delicious. What else do you need? INGREDIENTS 350g asparagus, trimmed and sliced withdways, at a sharp angle, into 3-4 thin pieces 200g green beans, trimmed 300g broad beans, fresh or frozen 50g baby spinach leaves or rocket and spinach 1 banana shallot, very thinly sliced or 1 green onion 1 red chilli, seeded and finely diced 1/2 tsp sesame oil 2 Tbsp olive oil 1 Tbsp lemon juice 1 Tbsp sesame seeds, toasted 1 tsp nigella seeds salt METHOD: Bring a large pan of water to the boil. Add the asparagus and blanch for 3 minutes. Use a slotted spoon to transfer the asparagus to a bowl of ice-cold water. ( or in the sink ) Add the green beans to the boiling water and blanch for 5 minutes. Use the slotted spoon to transfer them to the bowl with the asparagus, drain both and then set aside to dry. A...

INGREDIENTS 1 clove garlic, crushed 1 tsp Dijon mustard 2 tsp white balsamic vinegar 2 Tbsp extra virgin olive oil salt and pepper METHOD: Put all ingredients in a jar and shake until combined. Pour on top of green salads, rocket or spinach. Here with Goat's Cheese & Rocket Salad .

INGREDIENTS 2 small tomatoes, finely chopped 6 gherkins, finely chopped 8 olives, deseeded and finely chopped 1 Tbsp capers 6 anchovy fillets, finely chopped 1/4 cup extra virgin olive oil METHOD: To make the tomato salsa, just mix all ingredients in a bowl.  Set aside. Add to roasted vegetables, pasta, boiled green beans or salad greens.