Nigel Slater's Roast spring vegetables, tarragon and lemon dressing

A vivid green dressing, lively with herbs tossed with roast vegetables. If you have young courgettes, each no thicker than your middle finger, then you can cut them in half lengthways. Otherwise, slice them into thick coins. The warm water added to the dressing may seem unusual, but it helps the ingredients make a smooth, silky dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220C/gas mark 7.

Step 2

Wipe the courgettes and slice into thick rounds or, if you have baby ones, slice them in half lengthwise. Trim the asparagus, removing any tough stalk ends, then cut them into 2. Scrub the carrots, peeling only if you feel you must, then slice them in half lengthways.

Step 3

Trim the mushrooms and, depending on their size, either cut them in half (buttons or small chestnut) or into small clusters (shimeji or enoki). Put the courgettes, asparagus, carrots and mushrooms into a roasting tin, pour over the olive oil, season with salt and pepper and toss carefully so they are nicely coated. Roast for 30 minutes until tender.

Step 4

While the vegetables roast, make the dressing: remove the tarragon leaves from their stems and place in a blender or food processor. Add the mint and parsley leaves. Pour in the lemon juice, taking care to exclude any pips, then pour in the olive oil and warm water. Season with salt and black pepper, then process to a smooth, pourable, bright green dressing. When the vegetables are softly tender, pour the dressing over them in their roasting tin, stirring to incorporate the roasting juices and turn them gently over to coat and warm the dressing, then transfer to a serving dish.

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