5 Color Vegetables

Ingredients

  • 300gms spinach
  • 2 yellow capsicums
  • 3 radishes
  • 3 carrots
  • 2 packs mushrooms
  • 30 gms garlic, ground
  • 30gm spring onion, chopped
  • 1/2 piece onion, chopped
  • 30 gms nut (peanut or cashew), powdered
  • soy sauce
  • salt
  • date paste
  • roasted sesame seeds
  • roasted sesame paste
  • juice of 2 limes
  • 1 tsp finely chopped chilies

Method

Spinach: blanch in hot water for few seconds and drain. Rub the spinach with garlic, salt, roasted sesame paste and the nut powder. Top with a few roasted white sesame seeds.

Yellow capsicum: slice and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.

Radish: cut to 3 cm size and steam with 2 tsp salt, a little water and the nut powder in a pan. Top with a few roasted black sesame seeds.

Carrot: cut to 3 cm size and steam with a little water and 2 tsp salt in a pan. Top with a few roasted black sesame seeds.

Mushroom:  slice and steam with soy sauce, date paste and garlic in a pan. Top with a few roasted white sesame seeds.

For the dressing – 3 tsp of Korean chili paste, garlic, onion, juice of 2 limes and date paste.

Arrange the colored vegetables in separately in rows in a plate and serve with the dressing.

Serves 4-5