Lightly cooked green veggies with fresh mint is a wonderful and refreshing combination. Enjoy this as a light meal with eggs prepared to your preference or omit the egg and serve it as a side dish. So often side dishes are starch-based but do try this as a delicious alternative. Mint, peas and other green veggies are always a good combination, but if you’re not a fan of fresh mint, then use Italian parsley or thyme instead.
Keep it green
Be creative with the veggies you use – spinach, broccoli or even asparagus (when they are in season) are absolutely delicious with the mustard in the dressing. Green veggies are packed with goodness and should be part of our meals on a regular basis – just remember to never overcook them. They should still be bright green in colour and full of taste and texture. Add thick slices of mushrooms the next time you make this recipe and pan-fry them with the baby marrow as a tasty addition. If you really don’t fancy the idea of the egg on top, pan-fry some bacon and add it as the protein for a light meal.
A panful of green veggies with an egg
Recipe: Heleen Meyer
Serves 4
30 ml (2 tbsp) olive oil
10 ml (2 tsp) wholegrain mustard
10 ml (2 tsp) apple cider vinegar or lemon juice
salt and black pepper
5-6 large baby marrows, cut into ribbons with a vegetable peeler
100 g fine green beans, halved diagonally
125 ml (½ cup) frozen peas, rinsed
60 ml (¼ cup) coarsely torn fresh mint
4-6 eggs, soft fried, boiled or poached
- Mix 20 ml (4 tsp) of the oil with the mustard and vinegar or lemon juice and season to taste. Set aside.
- Heat the rest of the oil in a large frying pan over medium heat and sauté baby marrows until just soft. Add beans and fry for a few more minutes.
- Stir in the peas and the oil mixture and season to taste. Stir in the mint and serve immediately with eggs, prepared to your preference.
Visit Heleen’s website (www.heleenmeyer.co.za) for more recipes like this.
Image: Neville Lockhart