Mixed summer greens with parmesan and almond dressing

Instructions

1. Bring a large saucepan of salted water to the boil. Add broccoli florets, asparagus and baby green beans and cook for 1 minute. Add frozen peas and cook for 2 minutes or until vegetables are tender, then drain well. If serving cold, plunge the vegetables into a bowl of iced water, then drain and pat dry with paper towels.
2. Return vegetables to same pan. Add olive oil and lemon rind, then season with salt and freshly ground black pepper, tossing well to combine. Arrange vegetables on a serving platter and serve warm or cold, sprinkled with grated parmesan cheese and toasted, flaked almonds.