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Green bean, courgette and pea tumble recipe

Green bean, courgette and pea tumble recipe

27 ratings

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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    2g 3%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 4g Protein 2.2g Fibre 2.4g


  1. In a small bowl, combine the onion, sugar and vinegar. Give the mixture a good stir, then set aside while you cook the veg.
  2. 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.
  3. 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.
  4. Remove from the heat and stir in the red onion and vinegar mixture, along with the remaining oil and chopped coriander. Serve immediately.

Tip: For a great light lunch idea, crumble some feta over this dish and serve with crusty bread.

See more Vegetable recipes 


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