Peas, beans & feta

This is so incredibly easy that it's almost boring. It is also so incredibly fresh and tasty that it's the opposite of boring. It's the ideal thing when you're looking for something kind of healthy and kind of fantastic to put with your steak and potato. I reckon you should ditch the potato, and just do the steak (just medium rare) with this groover on the side.

Ingredients

1 leek, sliced (white part only)
1 tablespoon olive oil
250g asparagus, halved both down and across
1 cup shelled edamame
1 cup frozen baby peas
75ml vegetable stock
100g feta cheese, crumbled (I use Danish, it's so creamy)
Handful of mint leaves, chopped
½ lemon, zested

Bill Granger, Australian chef and my future husband

Method

Heat the oil in a pan over a medium heat. Add the leeks and asparagus, season with sea salt and cook for 5 minutes to soften.

Add the beans and peas, pour in the stock and simmer for 2-3 minutes until the vegetables are just tender and the stock has reduced.

Serve topped with the feta, mint and lemon zest and a grind of black pepper.