Updated: Aug 4
1 cup green beans
1 cup frozen green peas
1 cup broccoli florets
2 lemons zest and juice
1/4 cup good quality extra virgin olive oil
2 garlic cloves minced
2 teaspoons grainy mustard
pinch flaky salt and ground black pepper
microgreens to serve
Bring a large pot of water to a boil. Add broccoli florets first, a let cook 1 minute before adding the frozen peas and the green beans. Let cook another 2 minutes, then drain vegetables and flash under cold water. Shake dry.
Make the dressing. In a bowl, combine lemon zest, juice, extra virgin olive oil, garlic, grainy mustard, and a good pinch of flaky salt and back pepper. Mix vigorously with a whisk to combine.
Toss vegetables in the bowl with the dressing. Top with microgreens and serve.