RAW like Sushi

This recipe is very versatile and can be used with almost any vegetable as it comes into season. Vegetables served raw are crunchy and high in micro-nutrients, however, some vegetables work better after steaming as this brings out flavor and texture. As is the case with beets, broccoli and new asparagus for example.     

This dish works as an appetizer, afternoon snack or part of a selection of dishes to share tapas style.

The miso dressing is bursting with flavor but low in fat, so still packs a satisfying punch without punishing the waistline.

Serves 4

1 bunch of baby carrots

1 bunch of baby beets

1 pun net of baby corn

300 grams sprouting broccoli

1 bunch of radishes

1 portion miso dressing

Make the miso dressing following the recipe here.

Scrub the carrots and radishes, wash the baby corn and leave all too dry on a clean kitchen towel. Prepare the broccoli by removing any leaves from its stalk, trim ends and rinse in cold water. Cut tops of beets and peel skin, cut in quarters and rinse in cold water.

Bring a steamer to the boil and prepare a bowl of ice water on the side. First steam broccoli for 2 minutes, remove from pan and then plunge straight into the cold water. Thereafter steam beets for 8 minutes until tender, but still al dente, and plunge into the cold water too. Drain steamed vegetables.

Arrange miso dressing on a shallow serving platter and arrange vegetables on top in alternate layers. Ready to serve.