Vegetables A La Grecque

100 g/4 oz cauliflower florets, trimmed
100 g/4 oz broccoli, trimmed
100 g/4 oz carrots, peeled and cut into
matchstick strips
100 g/4 oz runner beans, trimmed and sliced
2 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon dried rosemary
salt
freshly ground black pepper
6 tablespoons lemon vinaigrette dressing

Place the vegetables in a large saucepan and cover with cold water. Add the lemon juice. coriander and rosemary and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 to 15 minutes, until the vegetables are just cooked but firm.

Remove from the heat and allow the vegetables to cool in the cooking liquid.

Drain well and divide the vegetables between 4 individual salad plates. Pour over the lemon vinaigrette dressing and chill in the refrigerator for 2 to 3 hours before serving.

SERVES 4