| Prep Time | 5mins |
| Total Time | 10mins |
| Serves | 1-2 people |
Ingredients
200g asparagus spears
100g frozen peas
100g frozen broad beans
Juice and zest 1 lemon
½ tbsp verjuice
½ tbsp extra virgin olive oil
¼ cup chopped fresh mint
2 large zucchinis
Salt and pepper to season
40g chia seeds
20g sesame seeds
100g frozen peas
100g frozen broad beans
Juice and zest 1 lemon
½ tbsp verjuice
½ tbsp extra virgin olive oil
¼ cup chopped fresh mint
2 large zucchinis
Salt and pepper to season
40g chia seeds
20g sesame seeds
Method
Bring a large saucepan of water to the boil and cook the asparagus for 2 mins. Remove from water and then add in the peas and broad beans for 1 min. Drain well.
Combine asparagus, peas and broad beans in a bowl and mix lemon juice, zest, verjuice, olive oil and mint, mix well and season to taste.
Slice zucchinis into ribbons with a vegetable peeler or a mandolin. Add to the rest of the salad and gently toss.
Top with chia and sesame seeds and serve.
