If you're planning to tuck into a decadent roast dinner this Sunday, then why not add a touch of greenery with some seasonal spring ? While traditionally, cabbage, toasted carrots and parsnips are included in a roast dinner, adding spring vegetables is the perfect way to celebrate the beginning of the season. Pairing perfectly with roast lamb, this dish from includes courgettes and asparagus spears, as well as frozen peas and broad beans.
Surprisingly, the courgettes are served raw in this side dish to add a bit of crunch and freshness. The recipe reads: "This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast."
Serving six and taking just 20 minutes to prepare, this is a quick and easy recipe that is sure to be a crowd-pleaser.
In fact, one cook claimed the recipe added "a fresh flavour" to the meal while the raw courgette was a "surprising success". Another person said: "Delicious, easy and fresh."
A third person wrote: "I loved this, I used fresh broad beans as they had them in the shop and just cooked them for one minute then podded them then chucked them in for 30 seconds at the end to reheat.
"I drained the lemon juice off the courgette before mixing everything together as there was a lot of juice in the bottom of the bowl.
"I had it with a spring fish pie, and everyone thought it was great and a fab change to normal boiled vegetables (the lemon complimented the fish really nicely)."
Warm spring vegetable recipe
Ingredients
Two large courgettes (sliced into ribbons with a vegetable peeler)
juice of one lemon
200g asparagus spears (washed and trimmed)
100g frozen peas
100g frozen broad beans
One tbsp extra virgin olive oil
small pack parsley (roughly chopped)
Method
1. First, put the courgette ribbons into a large bowl and season them with salt and the lemon juice.
2. Next, bring a large saucepan of water to the boil. Cook the asparagus for two minutes before adding the peas and broad beans for the final minutes. Drain the vegetables thoroughly before podding the broad beans. Toss all of the greens together and drizzle with olive oil, sprinkle on some parsley and season.
