Mint-glazed Greens with Hazelnuts and Parmesan

Ingredients

1 bunch baby broccoli, trimmed, thick stalks halved, cut into florets
250 g snow peas, trimmed
2 bunches asparagus, woody ends trimmed, halved lengthways
1/2 cup (60 g) frozen peas
1/3 cup (110 g) mint jelly
1 garlic clove, crushed
1/4 tsp dried chilli flakes (optional)
1 Tbs red wine vinegar
1/3 cup (25 g) finely grated Parmesan
1/4 cup (40 g) hazelnuts, chopped

Method

Cook the baby broccoli in a large saucepan of boiling water for 1 minute or until just tender. Add the snow peas, asparagus and peas. Return to the boil and cook for 1-2 minutes or until bright green and tender-crisp. Refresh under cold water. Drain well.

Heat a large frying pan over medium heat. Add the mint jelly, garlic and chilli flakes, if using. Cook, stirring, for 30 seconds or until aromatic. Add the baby broccoli mixture and cook, tossing, for 1-2 minutes or until heated through and well coated.

Transfer greens to a platter. Season. Drizzle with the vinegar and sprinkle with parmesan and hazelnut to serve.

Credits: Coles

Photo Credits: Coles