Steamed vegetables with mojo sauce

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Ingredients

  • 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

Use imperial measurements

Method

How to make Steamed vegetables with mojo sauce

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.

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