Ingredients

Method

• 1-2 T sunflower oil
• 400 g organic green seasonal vegetables
• (such as thin asparagus tips, slim green beans,
• Tenderstem broccoli, marrows, mangetout
• and sugar snap peas), trimmed and whole
• sea salt and freshly ground black pepper, to taste
• 4 handfuls organic salad leaves, for serving
For the dressing, mix together
• 2 T organic orange juice
• 1 crushed clove organic garlic
• 1 x 10 cm piece fresh ginger, peeled and grated
• 1 t soy sauce
• 4 T sunflower oil

Method

Ingredients

Heat a wide pan then add a spoonful of oil. When hot, add the vegetables and stirfry for a few minutes, until tender-crisp.
Remove from the heat and pour over ¾ of the dressing. Mix together well then check seasoning.
Place a handful of salad leaves on each plate then spoon over the vegetables. Drizzle with the remaining dressing. Serve warm or at room temperature.
Per serving: 1043.8kJ, 3.5g protein, 22.9g fat, 8.7g carbs

TASTE’s take:
The clean citrusy dressing works well with the lightly cooked vegetables and there’s only a hint of soy, so as not to overpower the fresh flavours.