Ok, confession time, I totally nicked this from the coffee shop on the high road. They sell it as a cold salad in a tub, but it tastes just as good warm with Shepherd’s Pie (as pictured).
1 courgette, sliced
1 head of broccoli, decapitated
1 cup sugar snap peas
1 tbsp olive oil
3-4 cloves of garlic, crushed
salt and pepper
2 tsp sesame seeds
On a medium heat fry the courgette and garlic in a large frying pan until the courgette has softened. Be very careful not to burn garlic. Stir often and turn heat down if necessary. Take your time with this. There’s no rush.
Steam the broccoli and sugar snap peas. Do the broccoli for 4 minutes, then toss in the peas and cook for a further 4 mins. Alternatively you could boil these veggies if you don’t have a steamer, but you’ll lose some of the nutritional value.
Toss the drained, just cooked, veggies into the frying pan and mix with courgette (to coat with galricky oil).
Put in a bowl, season with salt and pepper, then sprinkle with sesame seeds. Toss lightly then either serve or allow to cool for a tasty snack.