• Carrots, cut into batons
• Onions, cut into rings
• Broccoli, cut into florets
• Mangetout
• Courgettes, cut into rounds
• Baby corn, cut in half lengthwise
• White cabbage, coarsely shredded

Salad

• 150g beansprouts
• 1 dessert apple, quartered, cored and sliced
• 1 medium orange, peeled and cut into segments
• 1 small lime, peeled and cut into segments
• 100g California Raisins
• 200g block of tofu, cut into small cubes (can also use hard boiled eggs, cooked chicken or feta cheese if preferred)
• 2 tbsp sunflower seeds - optional

Method

• Combine all ingredients for dressing together in a blender until smooth. Turn into saucepan and heat gently till bubbling; simmer for 1-2 minutes until it thickens slightly. Transfer to a cold bowl and allow to cool while preparing the other ingredients.
• Prepare the vegetables and the salad before cooking the vegetables.
• Steam the vegetables - altogether in a steamer or in a colander over a large pot - cook until just tender but still colourful and still with a little bite to them.
• Put half the vegetables into your serving dish - add a layer of sauce, repeat with remaining vegetables and sauce. Top with salad and serve while still warm.