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
- Put the zucchini ribbons in a large bowl with a pinch of salt and the lemon juice.
- 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.