Pods & sods with watercress

Pods & sods with watercress

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 6

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal137
  • fat9g
  • saturates1g
  • carbs6g
  • sugars2g
  • fibre5g
  • protein6g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • bunch of asparagus, woody ends removed, each spear sliced into 3 pieces on an angle
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 100g fresh or frozen podded broad beans, skins removed
  • 100g fresh or frozen peas
    Peas

    Peas

    p-ees

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

  • 100g frozen soya or edamame beans
  • 3 spring onions, each sliced into 3 pieces on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small pack mint, leaves torn
    Mint

    Mint

    mi-nt

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

  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the dressing

  • 1 tsp Dijon mustard
  • 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…

  • 1 tsp white wine vinegar

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
saddleworth1's picture
saddleworth1
11th Jul, 2017
5.05
Light salad of lovely veg. Could be served with a summer buffet. I didn't have watercress so used rocket and it worked equally well. A keeper i think.
catie74
6th Nov, 2016
I do this all year round as apart from asparagus the rest of the vegetables are frozen.. Asparagus is available year round now though obviously at its finest when in season. My kids love this with anything and goes well with chicken and fish. I leave out the mint as I don't like it but use parsley. Or other soft herb
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.