Warm spring vegetables

Warm spring vegetables

By James Martin
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
karengould
21st Apr, 2019
5.05
Made similar to previous comment - boiled the veg for 5 mins, (used defrosted broad beans) then added to courgettes, oil and parsley. I also drained the courgettes from the lemon juice, as thought it would be too much, result - delicious, fresh, and zesty side dish which all enjoyed. Served with traditional fish pie, and would make again.
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)
karengould
17th Apr, 2019
5.05
should the courgette be cooked? worried it will be too hard!
goodfoodteam's picture
goodfoodteam
17th Apr, 2019
There's no need to cook the courgette in this recipe, the effect of the lemon juice and salt on the thin ribbons will give a nice and flavoursome bite but it won't be hard.
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.
Want to receive regular food and recipe web notifications from us?