Sauteed Vegetables With Lemon And Thyme - cooking recipe

Ingredients

50 g butter
4 green zucchini, sliced lengthways
4 squash, halved
240 g shelled fresh peas
2 garlic cloves, crushed
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon thyme leaves
freshly groundblack peppercorn
flaked sea salt, to serve

Preparation

Melt the butter in a large frying pan over high heat until foaming. Add the zucchini, squash and peas, and cook, stirring occasionally, for 5 minutes or until vegetables are just tender.
Add the garlic, lemon juice and lemon thyme, and cook, stirring, for 1 minute or until fragrant. Remove from heat. Taste and season with pepper. Place in a large serving bowl and sprinkle with Sea Salt Flakes.