Flowers

Prep time:
10 mins

Cooking time:
10 mins

Servings:
4

Ingredients:

Dressing

  • 125ml water
  • 2 tbsp no added sugar peanut butter
  • 2 tbsp reduced salt soy sauce
  • 2 tbsp light brown sugar
  • Juice of half a lemon
  • 1 large garlic clove, chopped
  • Pinch of paprika

Vegetables

These vegetables can be varied according to what is in season — you require about 1kg

  • 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

Nutrition Facts
(per serving)

  • Calories: 328kcals
  • Total Fat: 11g (of which saturated fats: 2g)
  • Protein: 13g
  • Carbohydrates: 47g
  • Fibre: 7g
  • Iron: 4mg
  • Sodium: 633mg

Preparation

  1. 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.
  2. Prepare the vegetables and the salad before cooking the vegetables.
  3. 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.
  4. 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.