I found this recipe while trolling the internet looking at ways to use some random vegetables in my fridge. With my mint plant growing profusely, this was a great find.
I also added sliced red capsicum to the recipe for colour (at the end) Leftover options for this dish are endless - feta cheese, crispy tofu, if you have a carnivore in the house like I have – small spicy meatballs.
Ingredients
(for serving 2 people)
§ 400g broccoli, cut into florets
§ 1 cup frozen peas
§ 1/3 cup finely grated parmesan cheese
§ 1/4 cup fresh mint leaves
§ 2 teaspoons finely grated lemon rind
§ 2 tablespoons lemon juice
§ 2 teaspoons extra-virgin olive oil
Method
1. Roast the broccoli for 5 minutes.
2. Cook the peas following the packaging directions with a few mint leaves.
· If cooking by oven top, cook broccoli in a large saucepan of boiling, salted water for 3 minutes, adding peas for last 2 minutes.
3. Drain and transfer to a large bowl.
4. Add cheese, mint, lemon rind, lemon juice and oil. Season with salt and pepper. Toss to combine. Serve immediately
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