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Spring Vegetables in a Lemon and Mint Dressing

Spring Vegetables in a Lemon and Mint Dressing

Side Dish | with Greek Style Cheese and Roasted Radishes
3.0(4)
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Calories
: 
224 kcal
Protein
: 
10.9g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Radishes

1 bunch(es)

Mint

1 unit(s)

Lemon

1 unit(s)

Garlic Clove

1 sachet(s)

Chilli Flakes

320 grams

Blanched Peas, Young Pea Pods and Green Beans

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil

½ tsp

Sugar

Energy (kJ)939 kJ
Energy (kcal)224 kcal
Fat10.3 g
of which saturates4.4 g
Carbohydrate16.3 g
of which sugars10.6 g
Dietary Fibre9.6 g
Protein10.9 g
Salt0.6 g
Potassium104.5 mg
Calcium12 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Large Bowl
•Garlic Press
•Large Frying Pan

Instructions

Roast the Radishes
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim and halve the radishes.

c) Pop the radishes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

d) When the oven is hot, roast on the top shelf until tender, 10-12 mins.

Make the Dressing
2

a) Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the lemon into wedges. 

b) Peel and grate the garlic (or use a garlic press).

c) In a large bowl, squeeze in the lemon juice from half the wedges.

d) Stir in the chilli flakes, mint, the olive oil and sugar (see pantry for both amounts). Season with salt and pepper. TIP: Adjust the amount of lemon juice, chilli flakes and mint to your liking.

Cook the Green Vegetables
3

a) Next, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the peas, pea pods and green beans mix to the pan and stir-fry, 2-3 mins.

b) Stir in the garlic, reduce the heat to medium and cook for 1 min more, until fragrant.

Finish and Serve
4

a) Add the garlic green veg and roasted radishes to the lemon and mint dressing.

b) Crumble in the Greek style cheese. Toss to coat everything in the dressing.

c) Pop into your serving bowl. Serve the remaining lemon wedges on the side to finish.

Enjoy!

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