Garden Greens with Goats Cheese and Toasted Almonds

By author photo Jenny Craig Team



Serves: 4

You will need:

  • 1 cup snow peas, topped and tailed
  • 1 cup green beans, topped and tailed
  • ½ head broccoli
  • 2 bunches fresh asparagus, woody ends removed
  • Extra virgin olive oil spray
  • 1 clove garlic, minced
  • 1 cup enoki mushrooms
  • Squeeze lemon juice
  • 40g goats cheese
  • 30g flaked almonds^


  1. Bring a large saucepan of water to the boil. Add the snow peas, green beans, broccoli and asparagus and blanch for 1 minute or until the greens go vibrant in colour. Strain immediately. Note. If preparing in advance, plunge the vegetables into a bowl of iced water so that they remain crisp and bright green in colour.
  2. Spray a pan with oil and cook the garlic and mushrooms over a medium heat until lightly browned. Add blanched vegetables and lemon juice to the pan and toss to combine.
  3. Toast almonds in a non-stick fry pan or in the oven for a few minutes until golden.
  4. Arrange vegetables on a serving platter and sprinkle with goats cheese and toasted almonds.

Jenny Craig Client Information

Grocery count (per serve): ¼ Milk serve, 1 Fat serve

^Omit if following a 5000kJ menu. For 6400kJ menus and above, use from your Fat serves.

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