Warm spring vegetables

• large courgettes↗2

  sliced into ribbons with a vegetable peeler

• lemon↗juice 1

  juice 1

• asparagus spears↗200g g

  washed and trimmed

• frozen peas↗100g g
• frozen broad beans100g g
• extra virgin olive oil↗1 tbsp tbsp
• parsley↗small pack

  roughly chopped

Step-by-step instructions

1. 1

   Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.

2. 2

   Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.