Friday, September 30, 2011

Steamed greens with toasted almonds

2 Tbs flaked almonds
12 spears asparagus
250g broccoli, broken into florets
2 zucchini, chopped into 4cm lengths
150g baby beans
100g sugar snap peas
2 tsp olive oil
1 tsp balsamic vinegar

Heat a small non-stick frying pan over medium heat . Add almonds and toss for 5 minutes or until lightly toasted. Set aside.
Place asparagus in a steamer and steam for 3 minutes. Add broccoli, zucchini, beans and peas and steam for a further 5 minutes, oruntil all vegetables are tender. Transfer to a bowl and toss gently with oil and balsamic vinegar.
Scatter with almonds and serve immediately.

Serves 4 as a side dish

Source: The CSIRO wellbeing diet

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