Microwave vegetables with nut vinaigrette
Ingredients (serves 1)
  • 1 medium potato
  • ½ courgette
  • A handful of green beans
  • A handful of peas
  • 1 tbsp of roasted nuts
  • Parsley
  • Extra virgin olive oil
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Peel and cut the potato into eighths.
  • 2. Wash and cut the courgette into finger-thick sized pieces.
  • 3. Wash and cut the green beans in smaller pieces.
  • 4. Place the vegetables into a microwaveable container, season with salt and add a tablespoon of water on top.
  • 5. Cover and cook in the microwave for five minutes at maximum power.
  • 6. Remove from the microwave, add the peas and an-other tablespoon of water and cook for further three minutes.
  • 7. Crush the nuts and mix with a tablespoon of extra virgin olive oil and a pinch of chopped parsley.
  • 8. Take the container out of the microwave, serve the vegetables on a plate and season with the vinaigrette.


Different vegetables can be used depending on the season (onion, carrot, pepper, aubergine, etc.), make sure they are all cut to the same size.