Steamed vegetables with mojo sauce
- Preparation Time25 mins
- Cooking Time10 mins
- Serves4
- DifficultyEasy
For the mojo
4 cloves garlic, chopped
4 tbsp extra-virgin olive oil
120ml freshly squeezed lime juice (about 4 limes)
15g chopped fresh coriander leaves
1 tsp salt
For the vegetables
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow squash or courgette, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch spring onions
1) For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, coriander, and salt and set aside until ready to serve.
2) For the vegetables: Pour 2.5cm or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
2) For the vegetables: Pour 2.5cm or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
