You will need
350 g baby marrows, cut into slices on the diagonal
200 g mange tout or sugar snap peas, cut in half lengthways to form julienne strips
1 T (15 ml) olive oil
2 cups (500 ml) frozen petits pois
Ina Paarman’s Vegetable Spice
Toss the baby marrows and mange tout with the oil and steam until just soft but still bright green, or micro-steam for 6 minutes. Add the frozen petits pois and steam until heated through or microsteam for a further 3 minutes. Season and serve.