Quality produce makes all the difference in this vegetable-packed salad.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 50 g broccoli
- 50 g sugar snap peas
- 50 g fresh peas
- 75 g green asparagus
- ½ lemon (preferably organic)
- 10 g butter
- 1 green tomato
- 10 g butter
- 2-3 tbsp vegetable stock
- salt and pepper
- Nutmeg
- 1-2 tbsp olive oil
- Basil leaves
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Method
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1Clean the broccoli and cut into small florets. Clean the sugar snap peas, cut the larger ones in half. Cut off the ends of the green asparagus. Pop the peas out of the pods.
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2Blanch the broccoli, sugar snap peas, asparagus and peas in boiling salted water for 2-3 minutes. Drain the vegetables, rinse and drain well.
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3Finely grate the zest of ½ lemon and squeeze out 2 tbsp juice.
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4Melt the butter in a Toughened Non-Stick 22cm Shallow Frying Pan, sauté the tomato in it and add the remaining vegetables. Add the vegetables and 2-3 tbsp vegetable stock and heat through. Season with salt, pepper, nutmeg and lemon juice. Add the lemon zest, drizzle with olive oil and serve sprinkled with basil leaves.
