Greens with herby lemon vinaigrette

Greens with herby lemon vinaigrette

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
0
protein
3g
carbs
5g
fat
6g
saturates
13g
fibre
3g
sugar
2g
salt
0.01g

Ingredients

  • 200g green beans, trimmed
  • 250g baby courgettes, halved and quartered lengthways
  • 250g peas
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • handful flatleaf parsley, roughly chopped
  • handful mint leaves, roughly chopped
  • 1 tbsp snipped chive

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Method

  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.

Recipe from Good Food magazine, August 2007

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Comments

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casscoburn's picture
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very nice- a good way of making otherwise bland vegetables tasty.

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