Steamed spring vegetables
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
The dressing is a winner on this side dish, celebrating everything green.
Ingredients
Vinegar, All Types
1 tablespoon(s), red wine
Lemon Juice, Fresh
1 tablespoon(s)
Honey
1 teaspoon(s), level
Olive Oil
1½ tablespoon(s)
Courgette
2 medium, trimmed and peeled into thin ribbons
Peas, fresh or frozen
100 g, petit pois
Broad beans, boiled
100 g
Pea shoots
50 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.