Warm spring greens with lemon dressing
Peas, green beans and sliced courgette are tossed in a lemon and parsley vinaigrette.
Per serving: 100kcals, 7.3g fat (1.1g saturated), 7.6g carbs, 2.8g sugars, 2.6g protein, 2.9g fibre, 0.008g sodium
|
Prep: Cook: |
5 minutes 10 minutes |
|
| Difficulty: | Easy | |
| Serves: | 6-8 portions |
| Ingredients |
|---|
| 250g courgette, halved and quartered lengthways |
| 200g green beans, trimmed |
| 250g frozen peas |
| For the dressing: |
| 4 tbsp olive oil |
| 2 tbsp lemon juice |
| Handful of fresh parsley, roughly chopped |
directions
- For the dressing, whisk together the oil and lemon juice. Stir in the parsley and season with salt and black pepper.
- Bring a large pan of water to the boil.
- Add the green beans and cook for one minute. Add the courgettes and peas and cook for another 2-3 minutes until everything is just tender.
- In a large bowl, gently toss the vegetables with the dressing. Serve immediately.
