A delicious, healthy way to serve crisp veggies with your favourite main or on their own. Eat the rainbow, as nutritionists like to say!
Prepare 1,5 kg of a variety of baby veggies, like baby leeks, corn, carrots, bok choi and other spring veggies like tender-stem broccoli, mange tout and mushrooms. Halve some of the bigger veggies, if preferred, or keep whole. Pan-fry in batches in a thin layer of olive oil until just cooked, but still crisp. Season with salt, pepper and lemon juice and serve with 100 g Cecilia’s Farm Toasted Fruit & Nut Sprinkle as a delicious side dish.