Meals and Courses

  • 200 g (7 oz) fresh or frozen peas
  • 200 g (7 oz) asparagus, trimmed
  • 200 g (7 oz) sugar snap peas
  • 2 courgettes, cut into long, thin ribbons
  • 1 fennel bulb, thinly sliced
  • grated rind and juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon clear honey
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 4 ciabatta rolls, halved
  • 1 garlic clove

Put the peas, asparagus and sugar snap peas in a saucepan of salted boiling water and simmer for 3 minutes. Drain, then refresh under cold running water.

Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.

Whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss this dressing through the vegetables.

Rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under a preheated hot grill and toast on both sides. Serve with the salad.

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