Fresh vegetable side with mustard dressing

This is a great little side that I picked up (and adapted slightly) from Mellissa Bushby's book "The Vegetarian Kitchen"

It is delightful as a side to any meat dish, but if you want to have it for lunch and as a vegetarian main or if you haven't made any starches as a side, then I would just suggest adding a few boiled new potatoes which you then cut in half before you spoon on the dressing. I varied the veges that Ms Bushby had used and also omitted the sugar from the dressing - which personally, I don't think it needs.*

Ingredients - for two people as a side
Veges
2 large carrots - cut julienne
1 generous fistful of french green beans -top and tailed
2 courgettes - cut into circles
2-3 baby new potatoes -halved

Dressing
3-4 tbsp olive oil
2 tbsp cider vinegar
2 tsp dijon mustard (try for the grainy kind)

Bring a pot (size dependent on the number you are cooking for) of salted water to the boil.

In the meantime, mix together the dressing ingredients and add salt and black pepper to taste.

Add the potatoes to the boiled water first and then 2-3 mins later add the rest of the veges and boil until al dente (crisp) or just done.

Drain and plate

Spoon the dressing over the veges.

Serve warm, as Mellissa suggests!

If you would like a wine suggestion I suggest a well-cooled dry chenin blanc or pinot grigio.

(*I should add here that where I can I try and avoid adding sugar to anything that can do without it - but that may be because I get my fair share of the heady white powder in the form of macaron mixture. And a girl has to watch her figure - which means that this makes a great meal if you've recently been indulging!)