Spring Vegetables Recipe

Ingredients

Serve 2-4

• 2 small heads lettuce, coarsely shredded

• 4 scallions/spring onions, cut into short lengths

• 8 snow peas/mangetout

• 4 oz/125 g asparagus spears, cut in half

• 2 artichoke hearts preserved in oil, drained and quartered

• 2 cups/250 g peas

• 1 tbsp finely chopped parsley

• 1 tbsp finely chopped mint

• 1 tsp grated lemon zest

• freshly ground black pepper to taste

• 4 tbsp butter

• 7 tbsp vegetable stock, boiling, + more as needed

• juice of 1/2 lemon

• 1/2 cup/125 ml plain yogurt

Method:

1. Layer the vegetables in a casserole, starting with the lettuce, then the scallions, snow peas, asparagus, artichokes, and peas.

2. Sprinkle each layer with parsley, mint, and lemon zest. Season with pepper. Dot with the butter and pour in two  thirds of the stock.

3. Bring to a boil over medium heat and simmer for 5-7 minutes, or until the  vegetables are crunchy-tender. Add more stock if the vegetables begin to dry out.

4. Transfer to a warm serving dish, drizzle with lemon juice, and serve with the yogurt.