Serves 4
Warm Spring Vegetable Medley
This is a real celebration of spring veg. The ingredient list here could easily read ‘any green spring vegetables that your garden or greengrocer has to offer’, so use the method as a base and try other greens like globe artichokes, chicory, baby spinach, or little gem hearts. The broad beans and peas both provide some filling plant-based protein and fibre
INGREDIENTS
- 2 tbsp good olive oil
- 1 large onion, sliced
- 2 small heads of fennel
- 300g broad beans, podded
- 250ml chicken or vegetable stock
- 200g peas
- 1 bunch of British asparagus
- A squeeze of lemon juice
- Salt and pepper
STEP-BY-STEP
In a large frying pan, heat 1tbsp of olive oil and gently sauté the onion for 5 minutes.
Trim the fennel head and cut into 6 or 8 wedges. Add these to the pan and cook for 4 minutes before adding the stock and broad beans.
Bring to the boil and then simmer vigorously for 4 minutes. Add the peas, and asparagus and cook for a few more minutes until all the vegetables are cooked and the liquid is all but gone.
Finish with a generous squeeze of lemon juice, a drizzle of olive oil and season to taste. Serve warm, great with lamb or fish and just as tasty the next day cold for lunch.
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