2 sliced green or red peppers or both
Chopped broccoli floret
Chopped cauliflower floret
Several green beans
Several mange tout
2 finely chopped spring onions
1tsp paprika
1tsp ground cumin
½ tsp ground ginger
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
1 tsp lemon juice
In a pan using 1 cal spray oil and the lemon juice, lightly fry all of the
vegetables are “al dente”. Add in the puree, balsamic vinegar and spices for a
further 5minutes. Serve over a crisp green salad.
