STEAMED VEGETABLES WITH SPICY DIP

In Thailand, steamed vegetables are often partnered with raw ones to create the contrasting textures that are such a feature of the national cuisine. By happy coincidence, it is an extremely healthy way to serve them.

Serves :

Preparation Method :

Place the broccoli, green beans, asparagus, and cauliflower in a steamer and steam over boiling water for about 4 minutes, until just tender but still with a "bite."
Transfer to a bowl and add the baby corn and mangetouts or sugar snap peas. Add a little salt to taste. Toss to mix, then set aside.
To make the dip, preheat the grill (broiler). Wrap the chilli, garlic cloves, shallots, tomatoes, and aubergines in a foil package.
Grill (broil) for 10 minutes, until the vegetables have softened, turning the package over once or twice.
Unwrap the foil and place its contents in a mortar or food processor.
Add the lemon juice, soy sauce, salt, and sugar, and pound them with a pestle or process to a liquid paste.
Scrape the spicy dip into a serving bowl or four individual bowls.
Serve immediately, surrounded by the steamed and raw vegetables.