Preparation and Cooking Time: 10 minutes
Low calorie
Low in saturated fat
High in fibre
Low salt
Ingredients
450g British asparagus
175g shelled young peas
175g shelled young broad beans
4 tbsp olive oil
Juice of half a lemon
1 tbsp wholegrain mustard
½ tsp runny honey
Freshly ground black pepper
110g rocket
Method
1
Clean the asparagus, trim any white ends and peel with a vegetable peeler if necessary.
2
Blanch the asparagus, peas and beans in a pan of boiling water for 2 minutes or until just tender.
3
Place olive oil, lemon juice, mustard, honey and seasoning in a screw top jar and shake well until combined.
4
Drain the vegetables and toss in the dressing while they are still warm.
5
Serve on a bed of rocket leaves.
Nutritional properties
200 kcals
9g protein
13g fat (of which 2g saturated)
11g carbohydrate
7g fibre
0.16g salt
