Spring Veg With Herbs & Feta
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Spring Veg With Herbs & Feta

Warm spring and summer days call for a big bowl of green veg – lightly steamed drizzled with really good olive oil, spritzed with lemon and scattered with herbs. Full of vitamins and minerals – but in a way that is simple and full of flavour – this is less a recipe, more a suggestion. Use any veg you like and adorn it as little or as much as you want.

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Ingredients
A selection of green veg e.g broccoli, asparagus, broad beans, French beans, peas, spinach, courgettes
A splash of oil (walnut or chilli work well)
1 handful of fresh herbs e.g. parsley, basil, mint, coriander, chives
1 squeeze of fresh lemon juice
Feta or parmesan
Pumpkin or sunflower seeds
Method
Step 1

Lightly steam a mix of green veg – broccoli, asparagus, broad beans, French beans, peas, spinach, courgettes. Steam until the vegetables are only just cooked and no more. You want to retain a bit of bite.

Step 2

Pile onto a plate or into a bowl and drizzle with oil. You could use a flavoured oil – walnut or chilli, for example – or just extra virgin olive oil. Scatter over a mixed handful of roughly chopped herbs – parsley, basil, mint, coriander, chives – grind over some black pepper and sprinkle with sea salt flakes and eat.

Step 3

Make the dish a bit less Spartan by spritzing it with a good squirt of fresh lemon juice and adding a crumbling of feta over the vegetables, or using a vegetable peeler to shave wide curls of Parmesan on top. Toasted seeds are a nice addition – dry-fry a tablespoon of pumpkin and sunflower seeds and sprinkle over.

Home Cooked by Kate Humble published by Gaia, £25 hardback (OctopusBooks.co.uk). Photography by Andrew Montgomery.

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