Sticky citrus & mustard glazed salmon
We used grapefruit, lime, lemon and orange to add zing to this simple, but flavoursome baked salmon dish
Peas & beans with crunchy croutons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g butter
- drizzle of olive oil
- 1 breadroll, cut into 2cm cubes
- 300g green beanstalk end trimmed
- 300g garden pea
- 2 garlic clovesthinly sliced
- zest ½ lemon
Nutrition: per serving
- kcal210
- fat13g
- saturates7g
- carbs16g
- sugars3g
- fibre7g
- protein8g
- salt0.4g
Method
step 1
Bring a pan of water to the boil, and heat half the butter with the olive oil in a frying pan. Toss the bread in the frying pan to coat in the butter and oil, then cook for 2-3 mins until the croutons are crisp and golden. Meanwhile, boil the beans for 2 mins. Add the peas and cook for 1 min more, then drain. Tip the croutons onto a plate.
step 2
Add the remaining butter to the pan with the garlic, sizzle for 30 secs until the garlic is golden, then add the veg and lemon zest, and cook for 1 min more. Toss in the croutons just before serving.
