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  1. Home
  2. wholesome vegetable recipes

Warm spring vegetables

This dish not only looks lovely but it is also a great way to serve a side of vegetables with a roast lamb, beef or pork. - by Chantal Walsh
  • 08 Feb 2016
Warm spring vegetables
Cook: 12 Minutes - Serves 6 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
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This dish not only looks lovely but it is also a great way to serve a side of vegetables with a roast lamb, beef or pork.

Ingredients

2 large zucchini, sliced into ribbons with a vegetable peeler

juice 1 lemon

200 g asparagus spears, washed and trimmed

100 g frozen peas

100 g frozen broad beans

1 tbsp extra virgin olive oil

1 small pack parsley, roughly chopped

Method

  1. Put the zucchini ribbons in a large bowl with a pinch of salt and the lemon juice.
  2. Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the zucchini ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.
  • wholesome vegetable recipes
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