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
- 1-2 carrotscut into sticks if large
- 1-2 turnipscut into wedges
- 1 tbsp dry sherry
- 2 tbsp soy sauce
- 1 medium courgettecut into 1cm slices
- 4-6 short asparagusspears
- 3 fresh shiitake or open cup mushroomssliced into four
- 25g butter
- 2 spring onionsshredded
- 100g smoked tofucubed (optional)
Nutrition: per serving
- kcal185
- fat12glow
- saturates7g
- carbs14g
- sugars1g
- fibre6g
- protein5g
- salt2.99g
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.
