Ingredients
Approximately 8 small patty pan squash, trim the stems
3-4 tablespoons best quality vegetable stock
1/2 teaspoon kosher salt (optional)
1/2 teaspoon freshly ground black pepper
3 cloves of garlic, minced
Zest and juice of a lemon
1/2 cup dry white wine
1 cup frozen peas
1 cup cherry tomatoes, halved
1 small fennel, finely sliced
Fresh mint and thyme
Instructions
- Slice the fennel and put on a large plate.
- Halve the cherry tomatoes and add to the plate.
- If the patty pan are large, slice or cut in half.
- Heat the vegetable stock in a large pan, add the squash, sprinkle with salt (if using) and freshly ground black pepper.
- Add a few sprigs of thyme and the garlic.
- Sprinkle over the zest of lemon and squeeze in the juice.
- Pour in the wine, bring to a simmer.
- Cook for approximately 3 minutes, you want the squash tender not mushy. Add the peas to warm through.
- As soon as the squash is tender and the peas are bright green, transfer to the plate with the fennel, toss gently.
- Sprinkle over more fresh thyme and fresh mint.
- Serve.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: salad