Asparagus, Peas and Courgette with Fresh Mint

clock 10 minutes + 5 minutes bowl Serves 6


  • 1 cup frozen baby peas
  • 2 bunches fresh asparagus, trimmed, halved lengthways
  • 2 courgettes, halved lengthways and sliced
  • 1/4 cup extra virgin olive oil
  • 10 fresh mint leaves, chopped finely, plus extra for serving
  • Salt and pepper, to season
  • 1 Tbsp lemon juice
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  • 1. Bring a large saucepan of water to the boil, add peas and boil for 3 minutes. Add asparagus, courgettes and boil for 1 minute then drain. Rinse under cold water and drain well.

  • 2. In a large bowl, place peas, asparagus and courgette with oil and mint leaves. Season to taste and toss to combine.

  • 3. Arrange on a serving plate, drizzle with lemon juice and sprinkle with extra mint leaves.

  • Helpful Tip:

  • Courgettes don't need to be peeled, just wash thoroughly and trim off each end.


  • • Energy 536Kj • Protein 4g • Total Fat 10g • Saturated Fat 2g • Carbohydrates 4g • Sugars 3g • Sodium 0mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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