Greens with herby lemon vinaigrette

Greens with herby lemon vinaigrette

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(1 ratings)

Prep: 10 mins Cook: 10 mins


Serves 8
These zesty greens are the perfect accompaniment to a picnic or Summer roast

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal0
  • fat6g
  • saturates13g
  • carbs5g
  • sugars2g
  • fibre3g
  • protein3g
  • salt0.01g
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  • 200g green bean, trimmed
  • 250g baby courgette, halved and quartered lengthways



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp lemon juice
  • handful flatleaf parsley, roughly chopped
  • handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp snipped chive


  1. Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.

  2. For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.

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Comments (1)

casscoburn's picture

very nice- a good way of making otherwise bland vegetables tasty.

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