Sote Veggies & Cucumber Salad

My interest in broad beans (fresh from the outdoor market) has materialized in yet another fine meal. For a summer lunch we had some chicken meat to grill and in my late trip to the local market I picked up some half kilo broad beans (the yellow with violet spots kind) along with some cauliflower. As I decided to bring more and more fresh vegetables into our family's diet, I went for the sote version of the veggies, with oil, lots of chopped new garlic and fresh parsley.

Because the meal asked for a side salad, I made a nice summer cucumber salad with a white onion cut julien topped with lots of fragrant dill. The dressing is made of oil, salt & pepper and vinegar to taste.

INGREDIENTS:

SOTE VEGGIES

• chicken meat for the grilling;
• 1/2 kilo broad beans;
• 300 gr. cauliflower into flowerttes;
• 3-5 cloves garlic chopped;
• 1 handfull chopped parsley;
• 2 tbsp. olive oil;
• salt & pepper.

CUCUMBER SALAD

• 1/2 kilo cucumbers, sliced;
• 1 medium white onion, cut julien;
• chopped dill to taste;
• vegetable oil, vinegar, salt& pepper.