8 oz (225 g) carrots, scrubbed and cut into 4 cm (1 1/2 inch) long narrow sticks
4 oz (100 g) spring onions, trimmed and cut into 1 cm (1/2 inch) lengths
8 oz (225 g) mange-tout, trimmed
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
pepper, to taste
1 tbsp (15 ml) chopped fresh mint
mint sprig, to garnish
4 oz (100 g) spring onions, trimmed and cut into 1 cm (1/2 inch) lengths
8 oz (225 g) mange-tout, trimmed
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
pepper, to taste
1 tbsp (15 ml) chopped fresh mint
mint sprig, to garnish
method
1. Place the carrots in a steamer over a saucepan of gently simmering water and steam for 5 minutes.
2. Add the spring onions and mange-tout and steam for a further 5 minutes or until cooked and tender.
3. Heat the yogurt in a saucepan over a very low heat for just 1 minute.
4. Add the steamed vegetables, seasoning and chopped mint, and toss to coat thoroughly.
5. Turn into a serving dish, garnish with a mint sprig and serve.
2. Add the spring onions and mange-tout and steam for a further 5 minutes or until cooked and tender.
3. Heat the yogurt in a saucepan over a very low heat for just 1 minute.
4. Add the steamed vegetables, seasoning and chopped mint, and toss to coat thoroughly.
5. Turn into a serving dish, garnish with a mint sprig and serve.
serving amount
serves 4
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