Crisp green medley

This is quick and easy, I don't ever "cook" my greens, I simply put all the veg into a bowl and pour over boiling water and leave to stand, this ensures that the veg isn't over cooked, stays green, and is the perfect crispness. Dress up or done with mint, chilli, yoghurt, sumac, lemon zest, seeds or herbs, or simply plain it the perfect "little black dress" of the food world.