Summer vegetables in a spinach sauce
Use any summer vegetables you like to serve with this vibrant, tangy green sauce. A lovely vegetable side dish.
For the dip
To make the sauce, blanch the spinach in a saucepan of boiling water, refresh in cold water and squeeze dry. Place in a bowl and add the mayonnaise and herbs. Blitz with a hand blender until smooth and stir in the mustard and crème fraîche.
To serve, add the oil to a saucepan with 400ml/14fl oz water and bring to the boil. Cook the peas and broad beans for 2–3 minutes.
Place the sauce in a serving dish and top with the vegetables, then finish with the chive flowers and pea shoots.