Pods & sods with watercress recipe | Good Food
Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb
Ingredients
- bunch of asparagus woody ends removed, each spear sliced into 3 pieces on an angle
- 100g fresh or frozen podded broad beans skins removed
- 100g fresh or frozen peas
- 100g frozen soya or edamame beans
- 3 spring onions each sliced into 3 pieces on an angle
- ½ small pack mint leaves torn
- 100g bag watercress
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tsp white wine vinegar
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