Recipe - Provencal Vegetables With Goats Cheese Dressing

6 Ripe tomatoes
3 ounce Mild goats' cheese
1 Clove garlic
4 tablespoon Olive oil
1 tablespoon Lemon juice
Salt and pepper
1 Handful pine kernels to
garnish
4 ounce Broccoli florets
4 ounce French beans
4 ounce Mange tout
2 small Courgettes

To make the dressing, put the tomatoes in a bowl, cover with boiling water
for about 30 seconds then plunge in cold water. Using a sharp knife, peel
off the skins then roughly chop the flesh discarding the seeds.

Put the tomatoes, goats' cheese, garlic, olive oil, lemon juice, salt and
pepper in a food processor and blend the ingredients together until smooth.

Spread the pine kernels on a sheet of foil and toast under the grill,
turning them frequently. Set aside.

In a large saucepan of boiling salted water, blanch the vegetables in
batches until just tender but still very firm to the bite. Allow about 67
minutes for the broccoli, 5 minutes for the beans and 2 minutes for the
mange tout and courgettes. Remove from the pan with a slotted spoon and
drain each batch of vegetables well.

To serve, pour the dressing over the vegetables and garnish with the pine
kernels.

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