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Greens with herby lemon vinaigrette

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 0
  • Carbohydrates 5
  • Saturated Fat 13
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 3
  • Salt 0.01

Nutrition per serving

  • Calories 0
  • Carbohydrates 5
  • Saturated Fat 13
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 3
  • Salt 0.01

Ingredients

  • 200g green beans, trimmed
  • 250g baby courgettes, halved and quartered lengthways
  • 250g peas
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • handful flatleaf parsley, roughly chopped
  • handful mint leaves, roughly chopped
  • 1 tbsp snipped chive

Tip

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

Method

  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.

  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.

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