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Summer vegetables with citrus dressing

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This is best served as part of a buffet or at a BBQ.
Serves
4
Prep
25 minutes
Cook
3 minutes
Each 125g serving contains (excludes serving suggestion)
KCal
99
Carbs
7.70g
Fibre
5.90g
Protein
6.00g
Fat
3.60g
Saturates
0.60g
Sugars
2.30g
Salt
0.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
100g fine beans, halved
3 baby courgettes/1 medium courgette, cut into chunks
150g broad beans, (shelled and skinned weight, or use frozen)
100g fresh/frozen peas
3 spring onions, sliced
2 tbsp coriander, chopped
1 tbsp pumpkin seeds, toasted
1 tsp olive oil
grated zest and juice 1 lime
Method
  1. Place the fine beans into a pan of boiling water and cook for 2 minutes.
  2. Add the courgettes, broad beans and peas and continue to cook for 1 minute. Drain and refresh under cold water, then transfer to a serving dish.
  3. Mix together the remaining ingredients and toss through the vegetables. Serve.
Chefs tips
  • To toast pumpkin seeds, add to a dry pan and fry over a medium heat for 2-3 minutes stirring regularly until they start to brown.
  • You could use lemon or orange in place of lime.
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