Save to your scrapbook

    Medley of spring vegetables

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Medley of spring vegetables

    By Ed Smith

    This is a perky seasonal side, which adds brightness to the lamb and potatoes. You can prepare the vegetables and herbs in advance; just cook them at the very last minute.

    • Gluten Free
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 - 6


    ½ x 20g pack tarragon, leaves finely chopped
    ½ x 25g pack mint, leaves finely chopped
    2 tbsp extra virgin olive oil
    230-250g bunch asparagus, woody ends removed, spears cut in half
    150g breakfast radishes, large ones halved lengthways
    1 bunch salad onions, roughly chopped
    200g sugar snap peas
    1 sweet cos lettuce, cut into 1-2cm strips


    1. In a large mixing or serving bowl, combine the chopped herbs and oil; season.

    2. When you are 5-10 minutes from sitting down to eat, bring a large saucepan of water to a rolling boil. Add the asparagus, radishes and salad onions; cook for 2 minutes 30 seconds (the water should just return to a boil in that time). Add the sugar snaps to the saucepan and cook for 90 seconds more. Then add the lettuce, stir and immediately strain through a colander. Transfer the steaming vegetables to the mixing bowl and toss through the seasoned oil until glossy. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars