The new meat and three veg

Name: The new meat and three veg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 4 zucchini flowers, stamens removed; 1 cup (150g) podded broad beans; 1 small fennel bulb, thinly sliced using a mandoline, fronds reserved; 1 orange, segmented; 1/2 bunch mint, leaves picked; 80g soft goat’s cheese, crumbled; 8 thin slices bresaola; Finely grated zest and juice of 1 orange; 1 tsp Dijon mustard; 1/2 garlic clove, finely grated; 2 tbs each white wine vinegar and extra virgin olive oil

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by Warren Mendes

delicious. team

Oct 15, 2015

Shake up the classic family dinner with this contemporary styled recipe.

4 zucchini flowers, stamens removed
1 cup (150g) podded broad beans
1 small fennel bulb, thinly sliced using a mandoline, fronds reserved
1 orange, segmented
1/2 bunch mint, leaves picked
80g soft goat’s cheese, crumbled
8 thin slices bresaola

Dressing

Finely grated zest and juice of 1 orange
1 tsp Dijon mustard
1/2 garlic clove, finely grated
2 tbs each white wine vinegar and extra virgin olive oil

Method

1.

Bring a saucepan of water to the boil over medium-high heat. Place a steamer basket on top, add zucchini flowers and steam for 2 minutes or until just tender. Remove steamer basket from saucepan and refresh flowers in iced water. Drain.
2.

Add broad beans to boiling water and blanch for 1 minute. Drain, then refresh in cold water and remove the skins.
3.

For the dressing, combine all the ingredients in a small bowl and season.
4.

Combine the zucchini flowers, broad beans, fennel, orange and mint in a serving bowl. Top with the goat’s cheese, bresaola and reserved fennel fronds, and drizzle over dressing to serve.