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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.
