Medley Of Spring Vegetables

Medley Of Spring Vegetables

This is a wonderfully quick dish to make. I first prepared it as a side dish, to accompany a vegan pie I had made. Isn’t it pretty!!! But I enjoyed the mix of vegetables so much and found the herb oil wonderfully refreshing and tasty, it has become a great pleasure to munch just a bowl of these for lunch on a warm day.

The only thing I am not so sure about though…I don’t think the cos lettuce needs a dip into the boiling water at all. I have tried this dish with the cos fresh and crispy, and I preferred it. I find that when I add the other vegetables, it very gently wilts it. But the even when I gave it a dunk into the hot water at lighting speed, it just seemed to melt into nothingness.

However, I have included the instructions from the recipe, and I will allow you to use your own judgement regarding how you want the cos lettuce.

INGREDIENTS

½ x 20g pack tarragon, leaves finely chopped
½ x 25g pack mint, leaves finely chopped
2 tbsp extra virgin olive oil
230-250g bunch asparagus, woody ends removed, spears cut in half
150g breakfast radishes, large ones halved lengthways
1 bunch salad onions, roughly chopped
200g sugar snap peas
1 sweet cos lettuce, cut into 1-2cm strips

METHOD

In a large mixing or serving bowl, combine the chopped herbs and oil; season.

Bring a large saucepan of water to a rolling boil. Add the asparagus, radishes and salad onions; cook for just two and a half minutes (the water should just return to a boil in that time). Add the sugar snaps to the saucepan and cook for another minute and a half. Then add the lettuce, stir and immediately strain through a colander.

Transfer the steaming vegetables to the mixing bowl and toss through the seasoned oil until glossy. Serve immediately.

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