• 100 g fresh or frozen broad beans
  • 350 g bunch fresh asparagus, trimmed
  • 200 g pack baby courgettes, sliced widthways
  • 50 g fresh or frozen garden peas
  • Zest and juice of 1 lemon
  • 2 tsp butter (optional)
  • 25 g toasted flaked almonds


  1. 1

    Cook the broad beans in a medium pan of boiling water for 3-4 minutes until tender. Drain and set aside.

  2. 2

    Meanwhile, put the asparagus and courgettes in a steamer and set over a pan of boiling water. Cook for 3-4 minutes, adding the peas to the pan below the steamer for the final 2 minutes of cooking. Remove the steamer from the heat and drain the peas.

  3. 3

    Toss all the vegetables together until the beans are warmed through and season with a little freshly ground black pepper. Sprinkle over the lemon zest and juice. Serve with a knob of butter, if liked, and garnish with the flaked almonds.

Nutritional Details

Each serving provides
  • Energy 373kj 89kcal 4%
  • Fat 5.1g 7%
  • Saturates 1.6g 8%
  • Sugars 2.2g 2%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 247kj/59kcal

Each serving provides

4.0g carbohydrate 3.4g fibre 4.9g protein

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