Recipe Details
Title Baby summer vegetables with lemon vinaigrette
Author Delia Smith
Portions 8
Created 16th February 2015 08:21 am
Weight (Per Portion)

One portion of this dish weighs approximately 128.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Broad beans, raw350 Gram
Carrots, young225 Gram
Peas, raw225 Gram
Lemon, juice3 Tablespoon
Vinegar, white wine2 Tablespoon
Oil, olive8 Tablespoon
Mustard, powder2 Teaspoon
Onions, Spring or Scallions10 Bulb/Head
Lemon, peel15 Millilitre
Mint, fresh0.5 Tablespoon
Chives, fresh0.5 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 196
Protein 9.79%
Other Carbohydrate 3.37%
Sugar 3.34%
Fat Saturated 11.57%
Fat Unsaturated 26.40%
Fiber 19.12%
Sodium 0.47%
Salt 0.51%
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Recipe Method
1. Fillet the broad beans to get the very best colour and texture. Beans prepared weight is about 4 lb (1.8 kg) in shell. 2. After shelling, pour boiling water over them and, slip off the outer skin when water turns cooled,making it two halves and place in a bowl. 3. Put the fresh tiny baby carrots in a steamer fitted over a pan of simmering water, steam for 4 minutes precisely, add the spring onion bulbs and the peas and continue to steam for a further 3-4 minutes. 4. Make up the lemon vinaigrette dressing by placing all the ingredients together in a screw-top jar, putting on the lid and shaking vigorously to combine everything - lemon juice, grated zest, vinegar, oil and mustard. 5. When the vegetables are tender, remove the steamer, throw out the water from the pan and put the broad beans in the pan along with the rest of the vegetables and the dressing and toss. Gentle heat for about 1 minute. 6. Transfer to a warmed serving dish, sprinkle the herbs over as a garnish and serve.