Green Christmas salad
( SERVES 12 )
- Trim the beans and cook in boiling salted water for 2-3 minutes, so they are tender but still retain their bright colour. Refresh under cold water and drain well.
- Bring another pan of salted water to the boil and cook the peas for 2 minutes. Drain and keep aside. Trim the asparagus and cook in boiling salted water for 3 minutes, so the spears are tender but still retain their bright colour. Refresh under cold water and drain well.
- Trim the courgettes and cut in half lengthwise. Brush with a little olive oil and fry gently in a pan or on a grill until tender and golden.
- To assemble the salad, toss all the vegetables and parsley leaves together on a large serving plate. Drizzle the olive oil over the top. Top with crumbled cheese, then grind black pepper over it.