Steamed vegetables with ponzu sauce

60ml water

30ml rice wine vinegar

11/2; tbsp freshly squeezed lime juice

2 tbsp orange juice

1cm knob fresh ginger, peeled and grated (about 15g)

1 serrano chilli, stemmed and sliced (with seeds)

1 spring onion (green and white), thinly sliced

1/2; tsp cracked coriander seeds, optional

xbd; 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