serves 4
ingredients
75g/3oz sugarsnap peas,
cut into bite-size pieces
75g/3oz Brussels sprouts
75g/3oz broccoli, cut into
bite-size pieces
50g/2oz walnuts, chopped
2 tablespoons vegetable oil
1⁄2 teaspoon chopped fresh dill
1⁄4 teaspoon sage
1⁄2 teaspoon salt
juice of 1⁄2 lemon
pinch of cayenne pepper
• Steam the beans, Brussels sprouts
and broccoli for 8 minutes.
Reserving the sprouts and broccoli,
combine the beans with the
remaining ingredients.
• Transfer to a blender or food
processor. Add 50ml/2fl oz water,
and purée until smooth.
• Pour the sauce over the vegetables.
Serve hot or cold.
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