You will need for 4 people :

(but quantities can be changed to suit your taste and the season)

500g of scrubbed small potatoes (kifpler work well)
200g of Cauliflower florets
200g of broccoli florets
200g of green beans
100g of rocket leaves

For the Dressing

100ml Virgin Olive Oil
50ml White wine vinegar
125ml honey
2 tablespoons of Dijon Mustard
1 tablespoon chopped Parsley
1 tablespoon chopped mint

All the vegetables need to be steamed until just al dente.

This can be done seperately or using a large saucepan start with the potatoes and gradually add the other vegetables according to their cooking time.

Size of the vegetables can be a purely personal desire ~ large dice or small dice ~ both work equally well. So, dice the potatoes, and chop the beans while still warm.

Place all in a large bowl and gently toss through the rocket leaves.

For the dressing mix all the ingredients well in a screw top jar~ if the honey is sluggish warm it for a few seconds in the microwave.
The quantities for the dressing are much more than you will need for the salad ~ the rest can be kept for the next time!

Pour the dressing over the vegetables and a gently stir and it is ready to go.

This is best served either warm or at room temperature.