Ingredients

Method

• 250 g green beans
• 200 g fresh peas
• 1 kg baby potatoes
• 3 T lemon juice
• ½ lemon, zested
• 2 T balsamic vinegar
• 2 t rooibos tea leaves
• Sea salt and freshly ground black pepper, to taste
• 125 ml grapeseed oil
• 35 g rocket microleaves
• 100 g dried cranberries
• 6 spring onions

Method

Ingredients

1. Blanch the green beans and peas in salted boiling water, then cool in iced water. Boil the baby potatoes until tender, then allow to cool and cut into quarters.

2. Place the lemon juice and zest, balsamic vinegar and rooibos tea leaves in a saucepan, bring to the boil, then remove from the heat. Add the salt and pepper. Once slightly cool, whisk in the grapeseed oil in a steady stream.

3. Combine the remaining ingredients in a salad bowl and dress with the rooibos vinaigrette.