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Minty veggies


Minty veggies

Ingredients 7
Servings 4
Time 10 min

Ingredients

  • 750
    g
    baby potatoes, thickly sliced
  • 300
    g
    asparagus, sliced
  • 500
    g
    frozen peas
  • 300
    g
    green beans, sliced
  • 45
    ml
    olive oil
  • zest and juice of 1 lemon
  • 1
    cup mint leaves
 

Method

 

In a large saucepan, boil the potatoes in salted water for10 minutes.

Add asparagus, peas and green beans and simmer gently for another 10 minutes until the veggies are tender and cooked through.

Mix olive oil, lemon zest and lemon juice and mint in a blender to make a dressing (or finely chop the mint and whisk into the oil and lemon).

Add to vegetables and mix through. Serve the fish on top of the vegetables.

 

 

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