Braised Summer Vegetables

Get your seasonal greens fix with this warm rainbow salad that is equally as good as a light summer meal or a side dish.


  • 300 g heirloom carrots, peeled
  • 300 g (2 cups) fresh peas, podded
  • 150 g (1 cup) fresh broad beans, podded
  • 100 g (1 cup) asparagus, woody ends trimmed
  • 100 g (1 cup) green beans, trimmed
  • 3 tbs olive oil
  • 150 g (1 cup) salad radishes, quartered
  • 4 spring onions, green tops trimmed
  • 1 radicchio, cut into wedges
  • 3-4 thyme sprigs
  • 350 ml vegetable stock
  • Salt
  • Freshly ground black pepper


Step 1.
Bring a large saucepan of salted water to a boil. Add the carrots, peas, broad beans, asparagus, and green beans, parboiling for 2 minutes. Drain well and refresh in a bowl of iced water.

Step 2.
Drain the vegetables and spread out on kitchen paper to drain.

Step 3.
Heat the olive oil in a large sauté pan set over medium heat. Add the radishes, spring onions, radicchio, and a good pinch of salt, cooking and stirring until softened, about 3-4 minutes.

Step 4.
Add the parboiled vegetables, thyme, and stock. Bring to a steady simmer, cover with a lid, and reduce the heat to low, braising until the vegetables are tender to the tip of a knife, about 3-5 minutes.

Step 5.
Remove the lid and season to taste with salt and pepper. Serve warm or at room temperature.

Serves 4