Crispy vegetables with coriander

CRUNCHY CORIANDER VEGETABLES 05912 INGREDIENTS for 4 PEOPLE 12 carrots novels, a bunch of spring onions, 4 turnips, 150 g sugar snap peas, 150 g of cauliflower florets, 2 fennel, a teaspoon of red pepper in grains, 3 tablespoons lemon juice, 150 g of Mixed Greens, 2 tablespoons olive oil, 1 tablespoon coarse salt.

For the pesto: a bunch of fresh coriander, 1 tablespoon pine nuts, a clove of garlic, 2 tablespoons of lemon juice, 4 tablespoons of olive oil, 3 tablespoons Grapeseed Oil, salt and black pepper.

Clean and peel the carrots and spring onions.

Wash the turnips, the sugar snap peas, the florets of cauliflower, fennel: cut the vegetables into quarters.

Bring to a boil a litre of salt water with lemon juice and olive oil.

Soak up the carrots and fennel and, after a couple of minutes, add the spring onions and turnips.

After about 4 minutes, then add the sugar snap peas and finish cooking after a minute sweet focus.

Let cool vegetables in cooking water, then place in refrigerator for about an hour.

For the pesto: wash the cilantro and dry it with absorbent kitchen paper.

Insert it in the mug of a food processor with pine nuts, peeled and crushed garlic, lemon juice, oil, salt and pepper.

Blend until you have a smooth and homogeneous cream and, if necessary, add a little more oil.

When serving, drain the vegetables.

Place the previously washed, Mixed Greens on the bottom of a salad bowl, add vegetables, spread the pink pepper beans and served with cilantro sauce.