Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 2)

  2. 4 baby courgettes

  3. 1 small head of green broccoli

  4. 1 small head of cauliflower

  5. 1 tbsp extra virgin olive oil

  6. 1 tsp freshly grated root ginger

  7. 25 g butter

  8. 1 tsp chopped, fresh mint

  9. sea salt and black pepper

Instructions Jump to Ingredients ↑

  1. Wash and slice the courgettes. Cut the broccoli and cauliflower into small florets. If the stalks are tender, cut these into small chunks (vegetable stalks are rich in calcium). Put all the vegetables into a steamer and cook until they are just tender.

  2. Heat the olive oil in a stir fry pan or wok, add the grated ginger and stir for 2 minutes on a medium heat. Add the butter and allow it to melt. Tip the vegetables into the pan, add the mint, sprinkle on a little sea salt and black pepper, and stir so that everything is coated with the ginger and melted butter.


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