Name: Greens with herby lemon vinaigrette
Cook time: 10 min
Yield: 8 servings
Cuisine: British
Ingredients: 200g green bean trimmed; 250g baby courgette halved and quartered lengthways; 250g pea; 4 tbsp olive oil; 2 tbsp lemon juice; handful flatleaf parsley roughly chopped; handful mint leaves, roughly chopped; 1 tbsp snipped chive

Ingredients

200g green bean trimmed

250g baby courgette halved and quartered lengthways

250g pea

4 tbsp olive oil

2 tbsp lemon juice

handful flatleaf parsley roughly chopped

handful mint leaves, roughly chopped

1 tbsp snipped chive

Instructions

1 Boil water in a large pan with a steamer attachment and fill a large bowl with ice-cold water. Steam the green beans for 3-4 mins, the courgettes for 2-3 mins, and the peas for 2 mins, until everything is just tender. (If you don’t have a steamer, just boil the vegetables in boiling salted water for the same times as above.) After cooking, immediately plunge vegetables into the ice-cold water to cool quickly, drain, then pat dry with kitchen paper.

2 For the dressing, whisk together the oil and lemon juice, stir in the parsley, mint and chives, then season. Take the dressing and vegetables to the picnic in separate containers, then toss gently together to serve.