Put the courgettes in a pan of boiling lightly salted water. Add the peas, sweetcorn and mint. Cover and simmer for 5 - 6 minutes until the vegetables are just tender.

Drain, remove the mint and return the vegetables to the pan. Add the chives and toss to combine evenly.

Transfer to a warmed serving dish. Serve hot.

Double the quantities of vegetables you are cooking for this dish and reserve half to include in a salad. If you are serving the courgettes with a low-calorie main course, try tossing the drained vegetables with a little butter.