SUMMER VEG SAUTE

SERVES 2

1 tbsp olive or rapeseed oil 150-200g small new potatoes, scrubbed 100-150g baby beetroot, scrubbed, trimmed and cut into small wedges 100-150g baby carrots, halved/quartered lengthways 100-150g small zucchini, sliced on the diagonal About 100g podded peas and/or broad beans 4-6 spring onions, trimmed, diagonally sliced handful spinach (or lettuce/ sorrel) leaves, roughly torn squeeze lemon juice, sea salt and black pepper chives, flat-leaf parsley, roughly chopped, to serve extra-virgin olive or rapeseed oil, to trickle

Prepare the veg first. Put a large frying pan over a medium heat. Add oil. When hot, add new potatoes and beetroot with salt and pepper and sweat, tossing the veg once or twice, for 3-5 mins, depending on age/size.

2 Add baby carrots and cook for 3-5 mins, depending on size, tossing once or twice. Add zucchini and cook for 3 mins. Veg should feel tender, but not soft, when prodded with the end of a knife.

3 Add peas and/or broad beans and sliced spring onions and toss them with other veg, then add about 4 tbsp water to the pan.

4 Cover with a lid and let veg steam and sweat for 2 mins.

5 Uncover pan. Toss spinach over the veg. Leave for a couple of minutes more, so leaves start to wilt. Take pan off heat and stir. Add a squeeze of lemon juice. Season with salt and pepper.

6 Serve with chopped herbs and a swirl of good oil. Either serve it just as it comes or paired with puy lentils. 53