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Minted greens

Minted greens

Replace Tenderstem with regular broccoli, if you like.

  • Serves 8
  • Less than 30 minutes


  • 2 Tbsp (30ml) fresh mint, finely chopped
  • ⅓ cup (80ml) olive oil
  • 1 Tbsp (15ml) lemon juice
  • 1 tsp (5ml) honey
  • 1 packet (230g) Tenderstem broccoli
  • 1 packet (125g) sugar snap peas
  • 1 packet (300g) fine green beans
  • 1 punnet (200g) shelled fresh peas
  • Salt and milled pepper
  • ½ packet (50g) cranberries
  • ½ packet (50g) walnuts, toasted
  • Handful mint leaves, for serving


  1. Mix mint, olive oil, lemon juice and honey together. Set aside.
  2. Blanch vegetables briefly in boiling salted water; drain and refresh in iced water. Set aside to cool.
  3. Arrange blanched vegetables together on a platter. Season.
  4. Sprinkle with cranberries, walnuts and mint leaves.
  5. Serve with dressing.
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