Try to keep enough variety in your fridge and you’ll always have a meal ready to eat. Think sliced peppers, spinach, baby tomatoes, kale, quinoa, brown rice, chickpeas, lentils, nuts and seeds. The veg I used in this recipe is a reflection of what was in my fridge and is in no way meant to be didactic.. You may have something else in which case use that instead – the world is your oyster and most things work. With a good dressing you can’t go wrong!

Sesame Veg Pot

Vegetables:

Handful of sliced mix pepper

1/4 fennel, sliced thinly

1 carrot, julienned

Handful of kale, stalks removed

Handful of spinach

1 tbsp coconut oil

1/4 chili pepper (but add to heat you like)

1/4 cucumber, julienned

Sesame seeds

Dressing:

Small finger of ginger root

1 tsp mellow white miso paste

1 tbsp tamari och soy sauce

Juice of 1 lime

12 cashew nuts

1 tbsp olive oil

1 tbsp water

1 tsp toasted sesame oil

How to:

1. Slice veg and add the coconut oil into a pan. Slightly saute all the veg apart from the cucumber. Cook for about 2-3 minutes or until just wilted, we are not cooking anything, just gently warming it. Set aside.

2. Place all ingredients for the dressing in a small blender and blend until smooth and slightly thickened. Taste and see if you need more sesame/soy/lime etc. We all have our own flavour favorites. Mine is sesame so I always add a bit extra because I can 🙂

3. Arrange veg in a bowl or on a plate, add cucumber strings, the dressing and coat all veg until covered,  then add sesame seeds to finish. Enjoy!