Name: Greens with herby lemon vinaigrette
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 200g green bean trimmed; 250g baby courgette halved and quartered lengthways; 250g pea; 4 tbsp olive oil; 2 tbsp lemon juice; handful flatleaf parsley roughly chopped; handful mint leaves, roughly chopped; 1 tbsp snipped chive

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Greens with herby lemon vinaigrette

Greens with herby lemon vinaigrette

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.2 ratingsRate

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These zesty greens are the perfect accompaniment to a picnic or Summer roast

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g green bean

trimmed
250g baby courgette

halved and quartered lengthways
250g pea
4 tbsp olive oil
2 tbsp lemon juice
handful flatleaf parsley

roughly chopped
handful mint

leaves, roughly chopped
1 tbsp snipped chive

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Nutrition: per serving

kcal0
fat6g
saturates13g
carbs5g
sugars2g
fibre3g
protein3g
salt0.01g

low

Method

step 1

Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.
step 2

For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.

RECIPE TIPS

KNOW-HOW

Cooling the vegetables quickly helps to stop them from overcooking and will keep your salad crisp and green for longer.

Recipe from Good Food magazine, August 2007

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A star rating of 4 out of 5.2 ratings

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