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

Nutritional Information:

Each 150g serving contains (excludes serving suggestion)

KCal: 102
Carbs: 8.0g
Fibre: 6.3g
Protein: 6.4g
Fat: 3.5g
(Low)
Saturates: 0.6g
(Low)
Sugars: 2.9g
(Low)
Salt: 0.02g
(Low)
Fruit/Veg Portion: 1

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

Please view Whisk.com privacy policy for more information

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.