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Flip Shelton’s recipe for primavera vegetables

For me, spring is all about green veg and this ‘Primavera’ dish epitomizes that perfectly because it contains green spring veggies from A-Z? asparagus to zucchini!  

Basically anything goes ? I love broad beans, green beans and peas but just adjust this to suit your taste.  

Of course you can add a tangle of tagliatelle or zucchini pasta, on a bed or rice or quinoa but these days I serve it on it’s own with some zingy lemon juice and zest.

Ingredients:

250 g broad beans, podded

2 zucchini, ends trimmed, thinly sliced on a diagonal

1 bunch of asparagus, ends trimmed, cut into 2 cm pieces

250 g snow peas

Coconut oil, melted

Lemon juice and zest

1/4 cup shredded coconut

1/4 cup of currants ? optional

Salt and pepper

Method:

1. Cook broad beans in boiling water for 5 mins, cool, then shell if you like (like me).  Place in a large mixing bowl.

2. Meanwhile, blanche zucchini, asparagus, snow peas in boiling water, for 2 minutes.

3. Place all veggies into a large bowl.

4. Add coconut oil, lemon juice and zest and mix so veggies are evenly coated.

5. Add shredded coconut and currants.

6. Season with salt and pepper.

Notes:

Use asparagus ends to make an asparagus soup which is so deliciously light.

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