Spring Greens with Lemon & Olive Oil Drizzle

A light, vibrant dish perfect for spring, celebrating seasonal greens with the richness of premium olive oil.

Ingredients

• 200g tender stem broccoli or asparagus

• 100g fresh peas or broad beans

• A handful of rocket or watercress

• 3 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• Zest of 1 lemon

• Sea salt & cracked black pepper to taste

• 25g toasted almonds or pine nuts (optional)

• Shaved parmesan or crumbled feta (optional)

  
  

Method

1. Lightly steam or blanch the broccoli/asparagus and peas for 2-3 minutes until just tender. Drain and set aside.

2. In a small bowl, whisk together the olive oil, lemon juice, zest, salt, and pepper.

3. Arrange the greens on a plate, scatter with rocket or watercress, and drizzle over the olive oil dressing.

4. Top with toasted nuts and cheese (if using).

5. Serve immediately with crusty bread.

   
   

Enjoy as a light lunch or a side to grilled fish or chicken!