Steamed vegetables with tomato and basil dressing

  • For the tomato and basil dressing
  • 4 ripe medium tomatoes, halved
  • 15ml white wine vinegar
  • 2 cloves garlic, smashed
  • 2 tsp salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 8 tbsp extra-virgin olive oil
  • 25g loosely packed fresh basil leaves
  • 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: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 mins to let the flavours come together. Remove the garlic.

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 mins, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

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