This classic Spanish starter can also be made from cold, left-over vegetables. Provided you are judicious in your selection—a good colour contrast and not too many of one type is essential—this is an attractive way of disguising them.
ingredients
serves 4 - 6
1/4 pound new potatoes, quartered
1/4 pound baby lima beans, weighed after podding
1/4 pound young carrots, quartered
1/4 pound peas, weighed after shelling
1/4 pound Green beans
2/3 cup aioli
method
1. Steam the potatoes for 10 minutes. Add the lima beans, carrots and peas to the steamer and steam for an additional 5 minutes.
2. Add the Green beans and continue steaming for 10 minutes or until all the vegetables are tender. Cool.
3. Dice all the vegetables to the size of the lima beans, then fold in the aioli.
4. Chill for 20 minutes before serving.
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more information
Cooking time: 25 minutes plus 1 hour cooling time
