• 175g baby beans, trimmed
  • 2 bunches asparagus, trimmed
  • 1 bunch baby carrots, washed, trimmed leaving 3cm stalk
  • 1 bunch radishes, washed, trimmed, halved
  • 2 witlof, leaves separated
  • Half-fill a large frying pan or saucepan with water. Bring to the boil over high heat. Add beans and asparagus. Cook for 2 minutes or until bright green and just tender. Remove with a slotted spoon to a sieve. Refresh under cold water. Add carrots to boiling water. Cook for 4 minutes or until just tender. Drain. Refresh under cold water. Refrigerate.
  • Place beans, asparagus, carrots, radishes and witlof onto a large platter. Serve with dips.
  • Protein Dietary Fibre 2.80g – Fat Total Energy 0.30g 152kJ Fat Saturated Sodium – 90mg Carbohydrate Total Cholesterol 5.60g – Carbohydrate Sugars –