Tomato & mint salad
A fruity Sicilian olive oil brings out the best in this refreshing salad
Summer vegetable bowl
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1-2 carrots, cut into sticks if large
- 1-2 turnips, cut into wedges
- 1 tbsp dry sherry
- 2 tbsp soy sauce
- 1 medium courgette, cut into 1cm slices
- 4-6 short asparagus spears
- 3 fresh shiitake or open cup mushrooms, sliced into four
- 25g butter
- 2 spring onions, shredded
- 100g smoked tofu, cubed (optional)
Method
- STEP 1
Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.
- STEP 2
Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
- STEP 3
Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.
- STEP 4
Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.
