Healthy Mixed Veggies
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 0.333 cup olive oil
- Saffron
- 1 cup Runner bean (sliced)
- ½ Broccoli (prepared into small florets)
- ¾ cup Baby carrots (peeled and trimmed at the ends)
- 2 Leeks (halved with green tops discarded)
- 8 Chard leaf
- ½ Butternut squash (peeled, de-seeded and diced)
- salt
- peppers
Preparation steps
1.
Infuse the olive oil with half of the saffron strands in a small mixing bowl. Cover and set to one side.
2.
Prepare two double boilers by sitting a steamer over saucepans of gently simmering water.
3.
At the same time, bring two saucepans of salted water to the boil.
4.
Parboil the butternut squash and carrots in separate saucepans for 5-6 minutes until they start to soften.
5.
Meanwhile, steam the broccoli, leek and runner beans using the double boilers.
6.
Remove and drain the carrots and butternut squash, then cover and keep in a warm place to one side.
7.
Remove the steamed vegetables once they are tender.
8.
Arrange a couple of Swiss chard leaves on serving plates. Sit a mixture of all the cooked vegetables in the middle of the leaves, then wrap the Swiss chard leaves around to create open parcels of vegetables.
9.
Dress with the infused oil and some seasoning, then sprinkle the remaining saffron strands over the salad before serving.
