Serves 2-3 | Prep 10 mins | Cooking 20 mins
12 asparagus tips
100g double-podded broad beans
200g spinach, shredded
6 baby leeks, sliced
2 cloves garlic, sliced
2 tsp cumin seeds
a handful dill, chopped
a pinch chilli flakes, (optional)
- Bring a pan of salted water to a boil then add the asparagus and cook for 1 minute. Add the peas and beans and cook for another minute, then add in the spinach and cook for 30 seconds more before tipping everything out into a colander to drain.
- Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook until all veg is soft.
- Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.
Serve alongside Lamb or Beef Steaks.
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