Ingredients
- 200 grams fine green beans, with the ends cut off
- 200 grams Mangetout
- 200 grams long-stem Broccoli stems
- 240 grams sugar snap peas
- 200 grams Asparagus tips
- 200 grams fresh shelled peas
- 2 tablespoons oil
- 1 tablespoon butter
- 4 cloves Garlic, finely chopped
- 2 teaspoons Ginger, peeled and grated
- ½ teaspoon crushed red Chilli flakes
- Salt and pepper, to taste
Instructions
- Place the asparagus tips and broccoli into a bowl and cover with hot boiling water – cook for about 1 minute until al dente
- Meanwhile, in a large frying pan, heat the oil and butter, and sauté the garlic and ginger for a minute
- Carefully remove the asparagus and broccoli from the boiling water and sauté in the pan with ginger and garlic for a minute, then add the fine green beans, mangetout, sugar snaps and fresh shelled peas and cook for 2 minutes
- Season with salt and pepper and chilli flakes. Transfer to a serving platter
- Crumble feta around and top with rocket leaves
