5 Colour Vegetables
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- 5 Colour Vegetables
Ingredients
- 300 g spinach
- 2 yellow capsicums (bell peppers)
- 3 radishes
- 3 carrots
- 2 packs mushroom
- 30 g garlic, ground
- 30 g spring onion, chopped
- ½ an onion, chopped
- 30 g nuts (peanut or cashew), powdered
- Soy sauce to taste
- Unrefined salt to taste (if required)
- Date paste to taste
- Roasted sesame seeds
- Roasted sesame paste
- Juice of 2 limes
- 1 tsp finely chopped chillies
Spinach: blanch in hot water for few seconds and drain. Rub the spinach with garlic, salt, roasted sesame paste and the nut powder. Top with a few roasted white sesame seeds.
Yellow capsicum: slice and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.
Radish: cut to 3 cm size and steam with 2 tsp salt, a little water and the nut powder in a pan. Top with a few roasted black sesame seeds.
Carrot: cut to 3 cm size and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.
Mushroom: slice and steam with soy sauce, date paste and garlic in a pan. Top with a few roasted white sesame seeds.
For the dressing – 3 tsp of Korean chilli paste, garlic, onion, juice of 2 limes and date paste.
Arrange the coloured vegetables separately in rows on a platter and serve with the dressing.
Serves 4-5
