- 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
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
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.
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.
Cooling the vegetables quickly helps to stop them from overcooking and will keep your salad crisp and green for longer.