Add some texture to a simple salad with crunchy spring vegetables. Serve with homemade dressing and garlic bread for a healthy light lunch.
This meal is low calorie and provides 296 kcal, 13.2g protein, 38.9g carbohydrate (of which 7.2g sugars), 9.2g fat (of which 1.5g saturates), 8.4g fibre and 0.9g salt per portion.
Bring a large pan of salted water to the boil. Place the peas, asparagus and sugar-snap peas in the pan and simmer for 3 minutes. Drain, then refresh under cold running water.
Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.
For the dressing, whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss the vegetables in the dressing.
Preheat the grill to a hot setting.
For the garlic bread, rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under the grill and toast on both sides.
Divide the salad between four plates, place the garlic bread alongside and serve.
