Green bean, courgette and pea tumble recipe
Try this delicious and vibrant green vegetable tumble as a healthy side. The green bean, courgette and pea medley is drizzled with a tangy red wine vinaigrette and holds a slight crunch that's really satisfying.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 94 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- ½ red onion, finely sliced
- pinch caster sugar
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tsp coriander seeds, crushed (or 1 tsp ground coriander)
- 1 garlic clove, finely chopped
- 1 courgette, halved lengthwise and sliced
- 220g green beans, trimmed
- 100g frozen peas
- small handful fresh coriander, chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 390kJ 94.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.0gProtein 2.2gFibre 2.4g
Method
- In a small bowl, combine the onion, sugar and vinegar. Give the mixture a good stir, then set aside while you cook the veg.
- Heat 1 tbsp of the olive oil in a frying pan set over a high heat. Add the coriander seeds (or ground coriander) and garlic, cook for 30 seconds, then add the courgette. Stir-fry for 1 min.
- Add the green beans with 3 tbsp water, cover with a tightly fitting lid and steam for 3 mins. Add the peasand continue steaming for a further 1 min, or until cooked through but still vibrantly green.
- Remove from the heat and stir in the red onion and vinegar mixture, along with the remaining oil and chopped coriander. Serve immediately.
- See more Vegetable recipes
Tip
For a great light lunch idea, crumble some feta over this dish and serve with crusty bread.
