The avocado miso [1] dip here is a guaranteed winner!

Serves 3

Ingredients:
1 corn on the cob, boiled for 10 minutes, and cut into medium sized rounds
1 bunch of asparagus, discarding the tough ends
2-3 courgettes, cut lengthwise (sprinkled with a pinch of sea salt [2] and left to sit for a few minutes, rinsed under cold water and dried)
1/2 pack of cooked beetroot, cut into thick slices.
10 mushrooms, halved or quartered
Clearspring Organic Extra Virgin Olive Oil [1] [3]
Clearspring Organic Shoyu [2] [4] or Organic Tamari [3] [5]

Dip:
1 avocado peeled
Juice of 1/2 lemon,
1 tbsp Clearspring Organic Sweet White Miso [4] [6]
1/2 tsp Clearspring Umeboshi Puree [5] [7]
1 tbsp Clearspring Organic Extra Virgin Olive Oil [1] [8]
1/2 garlic clove crushed (optional)

Method:
1. Pan fry each vegetable separately for a few minutes with some olive oil and a few drops of shoyu or tamari soya sauce, until soft.

2. Combine and blend the dip ingredients, adding some water to give the desired consistency.

3. Arrange all the vegetables in a large serving dish and serve while hot with the dip.

Recipe by Montse Bradford [6] [9]