Summer is at its peak and these green veggies have just come out of the ground!
They are so fresh and delicious that they don't need much faffing around with.
This is a very very quick and simple recipe just to give an extra boost of flavour to your greens.
It really takes 10 min to put together this vibrant and healthy plate of food. It has gone down so well at home that it is making a comeback pretty much every week!
You can use it as a base to create many dishes:
- eat it hot on its own (it is a good accompaniment to fish) or with some pasta
- eat it cold with a bit of pesto dressing, make crostini by topping on toasted bread or stuff it in a pitta with some grilled halloumi...whatever you fancy really!
In this recipe, I used fine asparagus as it allows for cooking everything at once. You can use the "more normal" sized asparagus just as well, but you will have to blanch them for 5 min first as they will be a little too hard to chew otherwise.
You will need (to serve 4):
4 Courgettes
Sugar snaps (200g)
Sugar snaps (200g)
Fine asparagus (200g)
4 Big cloves of garlic
1 Lemon (zest and juice)
Pine nuts (a handful)
Grated parmesan (3 tbs)
Basil (few leaves)
Olive oil (1 tbs)
Salt and pepper
Preparation:
1. Wash your courgettes and asparagus.
2. Cut the asparagus into little logs and slice your courgettes into ribbons using your veg peeler.
3. Quickly toast your pine nuts in a dry hot pan and set aside (be careful as they go from not toasted to burnt in a matter of seconds so keep an eye on them! I ended up a couple of times with pellets of charcoal!).
4. In a hot non stick sautée pan (or whatever a frying pan with tall sides is called?) add a glug of olive oil and fry your garlic and lemon zest, then add your veg and give them a toss to coat them evenly with the oil. Fry for a couple of minutes before adding the lemon. Stir again for 1 min and you are done!
Plate your veg, sprinkle on top with the toasted pine nuts, parmesan, chopped basil and adjust to taste with salt and pepper.
Finished! I hope you like it!
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