Warm Squash And Zucchini Salad With Leek Dressing - cooking recipe

Ingredients

8 None yellow patty pan squash, quartered
12 None baby zucchini
2 tsp olive oil
1 small leek, thinly sliced
2 tbsp lemon juice
1 tbsp vegetable stock
1 tbsp rice vinegar
2 tsp lemon thyme leaves

Preparation

For the leek dressing, heat the oil in a small skillet on medium heat. Cook the leek, stirring, for about 10 mins or until tender. Remove from the heat. Stir in lemon juice, stock, vinegar and thyme. Set aside.
Meanwhile, in a medium parchment paper-lined steamer over a medium saucepan of simmering water, cook the squash and zucchini for about 5 mins or until tender.
Serve the vegetables drizzled with the leek dressing.