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Peas, Broad Beans, Lemon and Feta

Try this super simple, flavour packed side dish recipe for yourself.


  • 1 leek, roughly chopped

  • 1 tablespoon olive oil

  • 250g asparagus, halved lengthways and widthways

  • a handful of broad beans

  • a handful of  fresh or frozen peas

  • 75ml vegetable stock

  • 100g feta cheese, crumbled

  • a few mint leaves, torn

  • grated zest 1/2 lemon


  • 1.

    Heat the oil in a pan over a medium heat. Add the leeks and asparagus, season with sea salt and cook for 5 minutes to soften.

  • 2.

    Add the broad beans and peas, pour in the stock and simmer for 2-3 minutes until the vegetables are just tender and the stock has reduced.

  • 3.

    Serve topped with the feta, mint and lemon zest.

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