zoom

    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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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

    Ingredients

    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

    Method

    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

    Comments

    Average user rating

    5 stars

    Glossary