• 100g frozen broad beans
  • 350g fresh asparagus, trimmed
  • 200g baby courgettes, sliced widthways
  • 50g frozen garden peas
  • 1 lemon, zested and juiced
  • 25g toasted flaked almonds


  1. 1

    Cook the broad beans in a medium pan of boiling water for 6-8 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 and garnish with the flaked almonds.

Nutritional Details

Each serving provides
  • Energy 264kj 63kcal 3%
  • Fat 2.9g 4%
  • Saturates 0.3g 2%
  • Sugars 1.8g 2%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

3.4g carbohydrate 2.3g fibre 4.4g protein

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