Ingredients
Method
- 230 g Tenderstem broccoli
- 2 x 170 g punnets asparagus spears
- 200 g sugar snap peas
- 1 T olive oil
- sea salt and freshly ground black pepper, to taste
- lemon juice, for serving
Method
Ingredients
Toss the vegetables in the olive oil and seasoning. Braai the broccoli first for 30 seconds, then add the remaining veg and braai for 30 seconds to 1 minute until just catching. Serve hot with another drizzle of olive oil and a squeeze of lemon juice.
Photograph: Robbert Koene
Food assistant: Kate Ferreira
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