{Serves Two}
Step One:
Cut the following raw vegetables into bite-size pieces.
Cauliflower, Broccoli: slice a quarter of each.
Three slices of the red cabbage, three slices of the beetroot,
One large carrot cut into slices and spread evenly across the colander,
For added volume, pour the snap-frozen vegetables evenly spread across the colander. Use only a quarter of the packet and spread evenly across the rest of the vegetables.
Add two branches of silverbeet leaves and cut these into smaller pieces, including the stems for added flavour. Place another colander bowl on top of the smaller-sized one for continued steaming. Steam until the vegetables reach the required tenderness.
Step two:
Prepare a non-stick frying pan and add extra virgin olive oil or one of your choice to the base of this non-stick frying pan.
Cut a large brown-skinned onion into slices, and the skin should fall off by itself as it is sliced. If it does not, remove the remainder; this action will not trigger your tear ducts. Slice the onion into smaller pieces and spread evenly across the frying pan.
Next, spread a good selection of mixed herbs around the frying pan.
Add a good sprinkling of Himalayan Pink Rock Salt and whole peppercorns; both of these are in grinders.
Add raw ginger and grate it through the fine holes of the grater, and spread evenly across the frying pan.
When cooking the ingredients in the frying pan, keep the ingredients moving in the oil until the onions turn translucent.
Now is the time to pour the steamed vegetables directly into the frying pan and combine thoroughly.
Enjoy!
Julie Eden