Minted Spring Vegetables

I thought that seeing as I haven’t posted properly in a while as I’ve been on holiday, I’d post twice in one day (!) – also as I haven’t cooked properly for myself in a while I felt like I really wanted to try a new recipe. Being at Latitude and trying loads of street food was incredible, and eating at lovely cafes and restaurants in Cornwall was really nice, but I have missed cooking for myself, and my Mum was really busy, so I thought I’d treat her and cook for both of us. It was so nice! I loved cooking with white wine, which I’ve never tried before, and it tasted so sophisticated and un-student-like, which was odd for me, but the ingredients really didn’t cost much, so it’s really doable at home, I’d definitely recommend it. It’s from the BBC Good Food 101 veggie dishes, which is a brilliant book, definitely get your hands on it.

Minty Veggies


About 150g of couscous

A small knob of vegan spread

Half a tablespoon of olive oil

Six teeny baby onions/shallots

One medium sized leek, cut into 5cm ribbons

100ml of dry white wine

175g of petits pois

One head of little gem lettuce, cut into quarters

100g of vegan natural yoghurt

One tablespoon each of fresh chopped mint and flat-leaf parsley


  1. Heat the vegan spread and oil until it goes frothy, then cook the onions on a low heat for 8 minutes until tender.
  2. Put the leeks in the pan with the white wine, bring to the boil, then simmer for 3 minutes until the leeks are tender. Add in the peas and cook for a further 5 minutes. Add in the lettuce.
  3. Stir in the yoghurt and herbs and heat through. Serve with the couscous.

Serves two


5 thoughts on “Minted Spring Vegetables

  1. Yummmmm, sounds as good as it looks. I love mint with any sort of vegetables or fruit even- have you tried minted watermelon? It’s delicious, I swear. Hope you had a lovely holiday!

  2. Yum, this looks good! I always like using a splash of wine in cooking too, not least because it gives you and excuse to drink the rest of the bottle!

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