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Warm spring vegetables

Warm spring vegetables

By James Martin
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(2 ratings)
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Prep: 20 mins Cook: 2 mins - 3 mins

Easy

Serves 6

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal63
  • fat2g
  • saturates0g
  • carbs4g
  • sugars2g
  • fibre4g
  • protein4g
  • salt0.1g
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Ingredients

  • 2 large courgettes, sliced into ribbons with a vegetable peeler
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g asparagus spears, washed and trimmed
  • 100g frozen peas
  • 100g frozen broad beans
  • 1 tbsp extra virgin olive oil
  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.

  2. Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

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Comments, questions and tips

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thegail
27th Aug, 2015
I loved this, I used fresh broad beans as they had them in the shop and just cooked them for 1 min then podded them then chucked them in for 30 seconds at the end to reheat. I drained the lemon juice off the courgette before mixing everything together as there was a lot of juice in the bottom of the bowl. I had it with a spring fish pie and everyone thought it was great and a fab change to normal boiled veg (the lemon complimented the fish really nicely)
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