Baby vegetables with lemon dressing recipe

131 ratings Rate
  • Serves 6
  • 15 mins
  • 136 calories / serving
  • Healthy
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Steam the prepared leeks and carrots for 4-5 minutes over a pan of simmering water. Add the sugar snap peas and steam for a further 2 minutes, then add the peas for the final minute of cooking. Drain well and tip into a warmed serving dish.


Whisk all the dressing ingredients in a bowl with 1 tablespoon water. Season, pour the dressing over the warm vegetables and serve straight away.

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  • Ingredients

  • 2 leeks, trimmed and thickly sliced
  • 200g (7oz) baby carrots, trimmed and scrubbed
  • 1 x 180g pack sugar snap peas
  • 300g (10oz) shelled peas (fresh or frozen)
  • For the dressing

  • 1 lemon, finely zested and juiced
  • 1 garlic clove, crushed
  • 1tsp runny honey
  • 3tbsp extra-virgin olive oil
  • 2tbsp finely snipped chives
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  • Energy 565kj 136kcal 7%
  • Fat 6.7g 10%
  • Saturates 1.1g 6%
  • Sugars 5.7g 6%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 10.7g Protein 5.3g Fibre 5.7g

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