These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.
Looking for more side dishes?
Ingredients
Method
1.Add peas to a large saucepan of boiling water; boil for 3 minutes. Add asparagus; boil for 1 minute, drain. Rinse under cold water; drain well.
2.Place peas and asparagus in a large bowl with oil and mint; season to taste, toss to combine.
3.Cut zucchini in half lengthways; slice thinly on the diagonal. Add to bowl; toss to combine.
4.Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
