Photo of Steamed spring vegetables by WW

Steamed spring vegetables

1 - 2
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
The dressing is a winner on this side dish, celebrating everything green.


Vinegar, All Types

1 tablespoons, red wine

Lemon Juice, Fresh

1 tablespoons


1 teaspoons, level

Olive Oil

1½ tablespoons


2 medium, trimmed and peeled into thin ribbons

Peas, fresh or frozen

100 g, petit pois

Broad beans, frozen, boiled

100 g

Pea shoots

50 g


  1. 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.
  2. 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.
  3. 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.


For extra flavour, you could add a handful of chopped fresh mint to the dressing