Eat Your Greens22 August 2019 Linda Ross
We are in love with this simple mixed greens dish.
A quick and tasty weekday meal to up our green intake - best when picked fresh from the veggie patch. It’s a taste sensation.
Photo - IdePienaar1/Shutterstock.com
This dish was found in Pete Evans’ book of vegetables called ‘Eat Your Greens’, published by Plum books, Pan Macmillan Australia. He says “sometimes I opt for the simplest of dishes to put on the table because I need to serve up quickly. Better still, it can be done in under 10 minutes.” That’s quicker than ordering pizza and you’ll feel amazing afterwards - ready for another day in the garden.
What you need:
Seasonal green vegetables: we like a small handful of Brussels sprouts (halved), broccolini, white part of leek (quartered & into 6cm lengths), spinach (torn) and stem, asparagus, snow peas and sugar snap peas. Cut into 6cm lengths.
3 tablespoons Olive oil
Juice of one lemon
Salt and pepper
Chili flakes (optional)
What to do:
Blanch vegetables in salted boiling water. Start with veggies that need the most cooking like Brussels for 6 minutes, broccolini for 3 minutes and ending with the spinach leaves for 1 minute. Drain well.
Mix lemon juice and olive oil with pinch of salt and pepper. Toss over vegetables and arrange on plate. Add chilli flakes if using.
We served it up with two juice lamb cutlets on the side. Mmmmmm.