Summer veg with feta and almonds
A crisp and light, summer dish.
Ingredients
600g thin asparagus spears, trimmed
600g baby carrots, scrubbed
600g small zucchini, sliced lengthwise
300g green beans, topped
500g broad beans, podded
4 baby fennel or spring onions
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Sea salt and black pepper
200g feta, drained
2 tbsp whole almonds, toasted
Method
Bring a large pot of salted water to the boil and cook the asparagus, carrots, zucchini, beans and broad beans for 4 to 5 mins, picking them out of the water as they become tender. Slice the baby fennel lengthwise, or chop the spring onions into 3cm lengths. Add to the pot for 1 minute only, then drain.
While warm, toss the vegetables in olive oil, lemon juice, sea salt and pepper. Slice the feta, add 2 slices to each dish, scatter with toasted almonds and drizzle with any remaining dressing.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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