Good things from a small kitchen.
This will be a short post, it’s not really a recipe at all! To accompany the leg of lamb i was cooking I simply picked up a load of seasonal vegetables and got to work with a peeler to produce a fresh vibrant and crunchy salad with tons of flavour.
You really can use any vegetables that you can get your hands on but i used courgette, asparagus, fennel, mooli, carrrots, radish and spring onions. The long strips that the peeler produced look great on the plate and really pick up the dressing. I combined all the shavings in a big bowl and dressed it simply with lemon juice, olive oil, chives and salt and pepper, tossing well to ensure everything got coated.