Mixed summer greens with parmesan and almond dressing
Liven up broccoli, asparagus and baby greens with a lemony parmesan and toasted almond dressing
2 bunch(es), (500g)
Frozen green peas
1 cup(s), (120g), thawed
Fresh lemon rind
Grated parmesan cheese
¼ cup(s), (20g)
2 tbs, toasted
- 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.
- 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.
TIP: Plunging green vegetables into iced water after cooking helps to keep them crisp and bright green. To toast the flaked almonds, preheat oven to 200˚C or 180˚C fan-forced. Spread almonds evenly over a baking tray, then bake for 3–5 minutes or until crisp and brown.