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Pods & sods with watercress

Pods & sods with watercress

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal137
fat9g
saturates1g
carbs6g
sugars2g
fibre5g
protein6g
salt0.1g
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Ingredients

  • bunch of asparagus , woody ends removed, each spear sliced into 3 pieces on an angle
  • 100g fresh or frozen podded broad beans , skins removed
  • 100g fresh or frozen peas
  • 100g frozen soya or edamame beans
  • 3 spring onions , each sliced into 3 pieces on an angle
  • ½ small pack mint , leaves torn
  • 100g bag watercress

For the dressing

  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 1 tsp white wine vinegar

Method

  • STEP 1

    Bring a large pan of salted water to the boil. Drop in the asparagus, bring back to the boil, then add all the beans, the peas and spring onions. Bring to the boil again, then drain and cool quickly by running under cold water.

  • STEP 2

    To make the dressing, mix the mustard with the oil, vinegar and some seasoning. On a large platter, mix all the vegetables with the mint, watercress and a splash of dressing.

Recipe from Good Food magazine, March 2016

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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