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A perfect pre-dinner plate to share, or a wholesome snacking platter to enjoy for tea time with a friend. And you may want to keep this recipe handy just for the dressing! Easy, delicious, and suitable for anyone’s tastes — it’s foolproof for your next salad!

You will need

Serves 4

  • 1 litre vegetable stock
  • 2 bay leaves
  • 1/2 brown onion, halved
  • 200 ml white wine
  • 100 ml white wine vinegar
  • 3 cloves garlic
  • 1 star anise
  • 4 cloves
  • 1 teaspoon fennel seeds
  • 5 baby kipfler potatoes, whole
  • 4 Dutch carrots, whole
  • 1/2 head broccoli, the inner stem cubed, and the head cut into florets

For the dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple or golden syrup
  • 1 tablespoon lemon juice
  • 120 ml vegetable oil
  • 1 bunch dill, chopped

To serve:

  • 1 big Turkish flat bread
  • 5 cornichons (optional)
  • 5 baby pickled baby onions (optional)

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5 mins to prep

20 mins to cook

  1. Step 1

    Place the vegetable stock in a medium pot and bring it to boil, then add in bay leaves, onion, white wine, vinegar, garlic, star anise, cloves, and fennel seeds.

  2. Step 2

    Turn the heat down to to bring the liquid to a simmer, then add in the potatoes, followed by the carrots after 5 minutes.

  3. Step 3

    After a further 5 minutes, place in the broccoli and cook for 3 minutes, then remove pot from the heat. The potatoes will have softened but the carrots and broccoli should still have a bit of crunch to them. Strain out the veggies.

  4. Step 4

    For the sauce, combine the mustard, maple syrup, lemon juice and oil and whisk until combined (should emulsify together nicely!), then add in the chopped dill.

  5. Step 5

    Serve veggies on a share plate with the dipping sauce in a ramekin. Accompany with flatbread and cornichons (optional).

Recipe: Simon Toohey

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