Greens with herby lemon vinaigrette
These zesty greens are the perfect accompaniment to a picnic or Summer roast
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Low-fat
Counts as 1 of 5-a-day
- 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.
Know-how
Cooling the vegetables quickly helps to stop them from overcooking and will keep your salad crisp and green for longer.
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4632/
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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 chives
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian, Low-fat
Counts as 1 of 5-a-day
Delicious and easy to transport
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 chives
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04 January 2008
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