1. Green Beans with Black Olives
(serves 4)
Ingredients
350g fine green beans, topped and tailed
1 lemon, juice and zest
3-4 tablespoons black olives, pitted and roughly chopped
A handful of flat-leaf parsley, chopped
Olive oil
Sea salt and black pepper
How to make it
1. Cook the green beans in a little water until just tender. Season. Toss with a splash of olive oil, lemon juice and zest, olives and parsley.
2. Serve.
2. Tomatoes with Capers and Mint
(serves 4)
Ingredients
500g fresh cherry or smaller plum tomatoes, halved (try a colourful mix of heirloom varieties)
1 tablespoon capers
A handful of fresh mint, leaves stacked, rolled and thinly sliced
Olive oil
Sea salt and black pepper
How to make it
1. Sprinkle a bit of salt and pepper over the tomatoes then drizzle over some olive oil. Scatter the capers on top and mix. Finish with a dusting of mint. Serve.
3. Peas with Spring Onions and Lemon Curls
(serves 4)
Ingredients
350g garden peas, fresh or frozen
6 spring onions or 1 leek
Olive oil
Zest and juice of 1 lemon
Sea salt and black pepper
A handful of fresh mint and/or basil, leaves stacked, rolled and thinly sliced
How to make it
1. Cook the peas in a little water, just until tender. Drain and set aside.
2. Slice the spring onions into 1cm thick rounds or thinly slice the white and green parts of a washed leek. Use a vegetable peeler to cut thin curls of zest from the lemon; you want about 3 long strips. Slice this into very thin strips.
3. Place a frying pan over medium heat. Add a splash of olive oil. When it’s warm, sauté the spring onion or leek with the lemon zest and a pinch of salt and pepper. Cook just until softened.
4. Add the peas and lemon juice. Toss through and cook just until warm. Scatter herbs over the top and serve.
Tomatoes are rich in lycopene. Lycopene is a powerful antioxidant with many health benefits, including sun protection and improved heart health
Recipe exclusively for CNM by Rachel de Thample, CNM Natural Chef Course Director, chef and author. Recipe from “10 Minute Vegetable Sides” © Rachel de Thample from her book, More Veg, Less Meat, Kyle Books, 2018. www.naturopathy-uk.com
Photography by Peter Cassidy
