SUM­MER VEG SAUTE

Woman’s Day (Australia) - - Food To Love -

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

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