Steamed spring vegetables
Vinegar, All Types
1 tablespoons, red wine
Lemon Juice, Fresh
1 teaspoons, level
2 medium, trimmed and peeled into thin ribbons
Peas, fresh or frozen
100 g, petit pois
Broad beans, frozen, boiled
- Make the dressing by whisking together the red wine vinegar, lemon juice and honey in a bowl. Gradually add the oil, whisking continuously, until combined. Season to taste, then set aside.
- Half fill a large, deep pan with water and bring to a boil. Set a colander or steamer insert over the pan, making sure the base doesn’t touch the boiling water. Steam the courgettes, petits pois and broad beans for 2-3 minutes, until cooked but still a little crunchy – you may need to do this in batches.
- Slip the broad beans from their skins, then tip all the vegetables into a large bowl. Pour over the dressing, toss everything together, then transfer to a large plate or serving platter. Scatter over the pea shoots, season to taste and serve.