Carb Conscious Archives

Soup recipes

Organic spicy peanut soup

30 minutes

Stir-fried green-vegetable salad with citrus dressing

Difficulty Easy

Prep Time 30 minutes

Cooking Time 5 minutes

Ingredients

1-2 T sunflower oil
400 g organic green seasonal vegetables
(such as thin asparagus tips, slim green beans,
Tenderstem broccoli, marrows, mangetout
and sugar snap peas), trimmed and whole
sea salt and freshly ground black pepper, to taste
4 handfuls organic salad leaves, for serving

For the dressing, mix together

2 T organic orange juice
1 crushed clove organic garlic
1 x 10 cm piece fresh ginger, peeled and grated
1 t soy sauce
4 T sunflower oil

Method

Heat a wide pan then add a spoonful of oil. When hot, add the vegetables and stirfry for a few minutes, until tender-crisp.
Remove from the heat and pour over ¾ of the dressing. Mix together well then check seasoning.
Place a handful of salad leaves on each plate then spoon over the vegetables. Drizzle with the remaining dressing. Serve warm or at room temperature.
Per serving: 1043.8kJ, 3.5g protein, 22.9g fat, 8.7g carbs

TASTE’s take:
The clean citrusy dressing works well with the lightly cooked vegetables and there’s only a hint of soy, so as not to overpower the fresh flavours.

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Stir-fried green-vegetable salad with citrus dressing

Stir-fried green-vegetable salad with citrus dressing

Ingredients

Method