Free Healthy Recipe - Warm Pea, Asparagus, and Mint Salad

Dairy free, Low carbohydrate, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

This simple "one pot wonder" veggie dish throws together three serves of veg into one and is absolutely delicious served under grilled fish of chicken. For the dairy eating vegetarians, breaking a small amount of fetta cheese into the dish makes is a lovely meal on its own. Use new potatoes in this dish. With a slightly lower GI than desiree or pontaic potatoes they are better for managing blood sugar levels.

2 tbsp olive oil
3 large cloves garlic, thinly sliced
500 grams baby new potatoes, sliced
2 cups fresh peas, shelled
2 bunches asparagus, chopped into small pieces
½ lemon juiced
½ lemon zested
1 tsp mint, chopped

Heat the oil and sauté the garlic for 2 - 3 minutes. Pour 1 cup boiling water into the pan and stir quickly. Add the potatoes and bring the pan back to the boil.
Reduce to simmer and cook for 10 minutes. Add the peas and cook together with the potatoes for 5 minutes.
Finally add the asparagus, lemon juice and zest and mint and cook for a further 2 minutes.
Season with sea salt and black pepper and serve.

Note: Frozen peas are snap frozen from fresh and are equally nutritious are fresh green peas. They are even more nutritiously valuable if the fresh peas have been stored for too long.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
Dinner, Entree, Lunch, Salad, Side Dish
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Nutritional Information - Per Serve
Kj 1374 kj
Calories 328 kcal
Fat 10.3 g
Saturated Fat 1.4 g
Total Carbohydrate 43.4 g
Total Protein 13.2 g
Fibre 9.4 g

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