Green Vegetable Salad With Mustard Dressing - cooking recipe

Ingredients

200 g green beans, trimmed
200 g mange tout
200 g sugar snap peas
40 g fresh flat-leaf parsley leaves
20 g fresh chervil leaves
100 g rocket
50 g currants
None None FOR THE DRESSING
2 tbsp American-style mustard
2 tbsp lemon juice
2 tbsp olive oil

Preparation

Boil, steam or microwave beans, mange tout and sugar snaps, separately, until just tender; drain. Rinse under cold water; drain. Place in medium bowl with herbs, rocket and currants; toss gently to combine.
To make the dressing, place ingredients in a screw-topped jar; shake well. Drizzle over salad.