Go Green!

Veggies with Tarragon
Makes: 8 blocks carb, 18 blocks fat

Ingredients
1/2 cup / 6 spring onions (1 carb)
12 asparagus spears (1 carb)
1 1/2 cups / approx 150g mangetout (2 carb)
1 cup / approx 160g broad beans (3 carb)
2 little gem lettuces (less than 1 carb)
2 Tbsp / 30ml olive oil (18 fat)
4 garlic cloves, crushed
Handful fresh tarragon, chopped
Black pepper

The veggies are lightly cooked (part sauteed, part steamed) which really brings out their different flavours. Here's how...

1) Heat olive oil in a large frying pan. Cut spring onions into quarters and add to pan with the garlic. Really gently fry over a low heat for a few mins until softened.
2) Cut asparagus spears into quarters and add to the pan along with mangetout and broad beans. Mix well and make sure everything is coated with the oil.
3) Add 3-4 Tbsp of water to the pan, season with black pepper and cover. Allow to gently simmer / steam for a few mins. You want veg to be cooked but still retain nice crunch.
4) Cut gem lettuces into quarters (removing hard woody core) and chuck in to pan with a couple of mins to go. Don't let this get soggy!
5) Take pan off the heat, serve up the veggies and generously sprinkle with the fresh chopped tarragon.