Steamed Spring Vegetables

Serves 6

2 Points® per serving

Ingredients

100g petit pois peas
100g broad beans
50g pea shoots
2 courgettes, trimmed and peeled into thin ribbons
1 ½ tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp honey

Method

Step 1: Fill the steamer with cold water; water should not be boiling when placed into the steamer.
Step 2: For the dressing, risk together the red wine vinegar, lemon juice and honey in a bowl. Gradually add the oil, whisking continuously, until combined. Season to taste. Then set aside.
Step 3: Steam the courgettes, petit pois and broad beans for 2-3 minutes, until cooked but still crunchy.
Step 4: Remove the broad beans from their skins and add to a large bowl along with the courgettes and petit pois.
Step 5: Pour over the dressing, toss everything together and transfer to a large plate or serving platter. Scatter over the pea shoots, season to taste and serve.