Steamed spring vegetables with tamari, honey & sunflower seeds

Steamed spring vegetables with tamari, honey & sunflower seeds

Spring

A light lunch of steamed vegetables is sometimes just what I need, and with this clean assembly, I can’t help feeling it will be doing me some good, too. I’ve used young pak choi and little carrots here, but you could also use fresh radishes, small courgettes, French beans, or thin wedges of summer cabbage. A quick-to-make dressing and some crunchy seeds work wonders.

Serves 2

Ingredients

  • 2 small pak choi
  • 250–300g (9–10½oz) young carrots, scrubbed and tops removed

For the dressing

  • 1 tablespoon sesame oil
  • 1⁄2 red chilli, deseeded and finely sliced
  • 2 tablespoons soy sauce or tamari
  • 1 small bunch of spring onions, trimmed and thinly sliced
  • 1 garlic clove, peeled and grated
  • 1 teaspoon grated ginger
  • 1 tablespoon cider vinegar
  • 1⁄2 tablespoon runny honey
  • salt and freshly ground black pepper

For the sunflower seeds

  • 20g (3⁄4oz) sunflower seeds
  • 1½ tablespoons tamari

Method

First, make the dressing by combining all the ingredients together in a small bowl and seasoning with salt and pepper.

Then, prepare the sunflower seeds by tossing them in the tamari and placing them in a small pan over a medium heat. Toast until the tamari has dried up and the seeds are all roasty and toasty. Set aside and allow to cool while you cook the vegetables.

Steam the vegetables together until they are tender enough to take the point of a knife with ease, about 4–6 minutes. Transfer the vegetables to a warm bowl, pour over the dressing and tumble together. Divide the coated vegetables between two plates or bowls, sprinkle over the toasted seeds and serve immediately.

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