5 Mins Prep + 8-10 Mins Cooking
1 bunch Asparagus, ends trimmed
2 Small zucchini sliced
100g Green beans, stringed
100g Sugar snap peas, (or snow peas) stringed
100g Broad beans (can use frozen)
1/2 Juice of lemon
N/A Freshly ground black pepper
100g Skim feta
Lemon wedges to serve
- Bring a steamer or large saucepan water to boil. Cook one group of vegetables at a time until they are just tender and still bright green (about 1-2 mins). Remove from saucepan, rinse under cold water, drain and then pat dry. Repeat when remaining vegetables.
- Heat a large frying pan over medium heat. Spray pan with oil. Then add all vegetables, lemon juice and cracked pepper, stir regularly, until warmed through.
- Pile the veggies on a serving plate topped with crumbled feta and lemon wedges.