Julienne de légumes

This is great with fish.

Preparation You'll need: A potato peeler, such as this one (I really like it). A large pan with lid
Ingredients (for 2 persons) 1 thin long courgette 1 or 2 medium sized carrots 3 spring onions 6 or 8 cherry tomatoes 2 boxes of garden cress olive oil salt
Preparing the veggies Cut 1 or 2 carrots and the courgette into thin slices - you could take the potato peeler mentioned above for that. Cut the green leaves of 3 spring onions into 4 or 5 centimetres long pieces. Leave the 6 to 8 cherry tomatoes as they are. Rinse the cress and keep on the side for when everything is on the plate.
Cooking the veggies Pour a good deal of good olive oil into the pan, set on medium heat, throw in the carrot slices, after 3 minutes, add the courgette slices and the spring onion leaves. Put lid on top and sauté for around 10 minutes. You might even go down to low heat. Turn the veggies from time to time with kitchen tongs. By the end check a piece of carrot, it should be soft but still "al dente". Being there, season with salt, add the cherry tomatoes, turn off the heat and set it aside for 2 minutes, covered. Finally, place on plates and generously sprinkle cress over the veggies.