The vegetables look stunning and the orange, ginger dressing is a treat.

Serves 2

Ingredients:
2 carrots, cut into medium sized matchsticks
1/2 swede, cut into medium sized matchsticks
1 cup mangetout or snow peas
1/2 Chinese cabbage cut into large pieces
1-2 tbsp lightly roasted pecans

Seasonings:
Sea salt
1 tbsp Clearspring Organic Extra Virgin Olive Oil [1] [1]
1 tsp Clearspring Toasted Sesame Oil [2] [2]
2 tbsp Clearspring Organic Shoyu [3] [3] or Organic Tamari [4] [4]
1 tbsp grated orange rind
2 tsp juice squeezed from freshly grated ginger root

Method:
1. Bring a medium sized pot of water to the boil, add a pinch of sea salt and the carrots and the peas. Boil uncovered for 2-3 minutes, then rinse under cold water and drain well.

2. Boil the swede for 5-6 minutes, rinse under cold water and drain.

3. Heat a large frying pan or wok, add the olive oil, the Chinese cabbage and a pinch of sea salt. Sauté uncovered for 2-3 minutes.

4. Add the boiled vegetables, sauté for 1-2 minutes and season with the toasted sesame oil, soya sauce, ginger juice, orange rind and pecans. Serve immediately.

Recipe by Montse Bradford [5] [5]