Pods & sods with watercress
Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb
Prep
5 min
Cook
5 min
Total
10 min
Servings
6
Method
01
Bring a large pan of salted water to the boil. Drop in the asparagus, bring back to the boil, then add all the beans, the peas and spring onions. Bring to the boil again, then drain and cool quickly by running under cold water.
02
To make the dressing, mix the mustard with the oil, vinegar and some seasoning. On a large platter, mix all the vegetables with the mint, watercress and a splash of dressing.
Categories
storecupboardbroad bean recipesrecipes