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Pods & sods with watercress

Pods & sods with watercress

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Rating: 5 out of 5.6 ratings
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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

For the dressing

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.

Goes well with

Recipe from Good Food magazine, March 2016

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Overall rating

Rating: 5 out of 5.6 ratings
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