Name: Summer vegetables with citrus dressing
Prep time: 25 minutes
Cook time: 3 minutes
Yield: 4
Ingredients: 100g fine beans, halved; 3 baby courgettes/1 medium courgette, cut into chunks; 150g broad beans, (shelled and skinned weight, or use frozen); 100g fresh/frozen peas; 3 spring onions, sliced; 2 tbsp coriander, chopped; 1 tbsp pumpkin seeds, toasted; 1 tsp olive oil; grated zest and juice 1 lime

This is best served as part of a buffet or at a BBQ.

Serves

Prep

25 minutes

Cook

3 minutes

Each 150g serving contains (excludes serving suggestion)

KCal

102

Carbs

8.0g

Fibre

6.3g

Protein

6.4g

Fat

3.5g

Saturates

0.6g

Sugars

2.9g

Salt

0.02g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

100g fine beans, halved

3 baby courgettes/1 medium courgette, cut into chunks

150g broad beans, (shelled and skinned weight, or use frozen)

100g fresh/frozen peas

3 spring onions, sliced

2 tbsp coriander, chopped

1 tbsp pumpkin seeds, toasted

1 tsp olive oil

grated zest and juice 1 lime

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Method

Step 1

Place the fine beans into a pan of boiling water and cook for 2 minutes.

Step 2

Add the courgettes, broad beans and peas and continue to cook for 1 minute. Drain and refresh under cold water, then transfer to a serving dish.

Step 3

Mix together the remaining ingredients and toss through the vegetables. Serve.

Recipe tips

To toast pumpkin seeds, add to a dry pan and fry over a medium heat for 2-3 minutes stirring regularly until they start to brown.
You could use lemon or orange in place of lime.