Warm Vegetable Salad Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 125 g / 4 oz blanched hazelnuts | ||
| Onions | 2 , chopped | |
| Carrots | 2 , sliced | |
| Zucchini | 2 , chopped | |
| 155 g / 5 oz green beans | ||
| 4 field mushrooms, sliced | ||
| Green pepper | 1 , sliced | |
| Pepper red | 1 To taste, sliced | |
| Onions spring | 6 , chopped | |
| 250 g / 8 oz asparagus, halved | ||
| Thyme vinaigrette | ||
| 1/3 cup / 90 ml / 3 fl oz olive oil | ||
| 1/4 cup / 60 ml / 2 fl oz red wine vinegar | ||
| Thyme | 1 Tablespoon, chopped | |
| Sugar | 1 Teaspoon | |
| black pepper | 1 | |
Directions
1. To make vinaigrette, place olive oil, vinegar, thyme, sugar and black pepper to taste in a screw-top jar and shake well to combine. Set aside.
2. Heat 2 teaspoons vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside. Heat remaining oil in wok, add onions and stir-fry for 3 minutes or until golden.
3. Add carrots, zucchini, green beans, mushrooms, green and red peppers, spring onions and asparagus and stir-fry for 5 minutes.
4. Mix vegetables and hazelnuts, add vinaigrette and toss to combine. Serve warm.
2. Heat 2 teaspoons vegetable oil in a wok over a high heat, add hazelnuts and stir-fry for 3 minutes. Set aside. Heat remaining oil in wok, add onions and stir-fry for 3 minutes or until golden.
3. Add carrots, zucchini, green beans, mushrooms, green and red peppers, spring onions and asparagus and stir-fry for 5 minutes.
4. Mix vegetables and hazelnuts, add vinaigrette and toss to combine. Serve warm.
Chef
