Ingredients
- 2 fennel bulbs, trimmed and sliced lengthways
- 125 g (4 1/2 oz/2/3 cup) baby corn, halved on the diagonal
- 150 g (5 1/2 oz) snow peas (mangetout), trimmed and halved on the diagonal
- 400 g (14 oz) tin pinto or borlotti (cranberry) beans, drained and rinsed
- 100 g (3 1/2 oz/4 cups) baby rocket (arugula)
- 40 g (1 1/2 oz/1 heaped cup) snow pea (mangetout) sprouts
Black vinegar dressing
- 4 tablespoons olive oil
- 3 tablespoons black vinegarÂ
- 1 tablespoon rice vinegar
- 2 tablespoons finely chopped coriander (cilantro) leaves
- 1 small red chilli, seeded and finely chopped
Method
1. Line a steamer with baking paper and punch with holes. Put the fennel and baby corn in the steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 5 minutes. Add the snow peas and beans and steam for a further 5 minutes. Transfer to a bowl, making sure you leave any condensed steaming liquid on the baking paper.
2. Meanwhile, to make the dressing, whisk together the oil, black vinegar and rice vinegar until well combined. Season well. Stir in the coriander and chilli.
3. Pour half the dressing over the vegetables, toss well, then leave for 5 minutes or to cool completely. Arrange the rocket leaves on a serving platter and drizzle with the remaining dressing. Spoon on the dressed vegetables and scatter the snow pea sprouts over the top.
