Salad Recipes: Vegetable Curry by Recipe Cottage

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	Vegetable Curry

		VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE serves 4 as an accompaniment 2 teaspoons Dijon mustard 2 teaspoons Madras curry powder 2 tablespoons light soy sauce 2 teaspoons salt, or to taste 1 teaspoon freshly ground five-pepper mixture or black pepper 4 tablespoons extra virgin olive oil 225g (8oz) fresh tomatoes 100g (4oz) broccoli, in small florets 100g (4oz) French beans 100g (4oz) cauliflower florets 100g (4oz) podded fresh or frozen peas 50g (2oz) fresh water chestnuts, peeled and sliced 3 tablespoons finely chopped shallots, squeezed dry 3 tablespoons finely snipped fresh chives Make the vinaigrette: combine the mustard, curry powder, soy sauce, salt and pepper and olive oil in a bowl. Mix well and set aside. Drop the tomatoes into a pan of boiling, salted water for 5 seconds, then remove them and skin and seed. Cut the flesh into 4 cm pieces and set aside. Add the broccoli, French beans and cauliflower to the pan and cook for 3 minutes. Add the peas and cook for about 1 minute. Drain the vegetables, tip into a warmed bowl and add the tomatoes and water chestnuts. Drizzle in the vinaigrette, add the shallots and chives and mix well.