Five jewels in coconut oil and balsamic with thai flavouring [186]
Wednesday, 30th November 2016
A single serve
Ingredients
1 tsp - Coconut oil
1/4th pc - Red bell pepper (remove the seeds and chop into 3/4th inch pieces)
3 pcs - Baby corn (slit in the centre and then chop into halves)
2 small pcs - Onion
1 clove - Garlic
3 stems - Asparagus (peel and chop into three pieces)
1pc - Spring onion and its leaves (chop into the same length as the other vegetables)
1 stem - Lemon grass
2 pcs - Kaffir leaves
6 leaves - Spinach (tear into half)
To taste - Salt
Very little - Ginger
Few leaves - Micro greens
To spray or drizzle - Balsamic vinegar
Option : 1 Tbsp - Feta cheese
Method
Heat a pan, add the oil.
Now, add the red bell pepper, baby corn, onions and garlic.
When the pepper is just about cooked, add the asparagus, lemon grass, kaffir leaves, spring onion and its leaves.
After a few minutes, add the spinach, salt and grate a dash of ginger in it.
Cook for a few minutes more and then remove from heat.
Discard the lemongrass from it.
Drizzle a dash of the vinegar over it.
Assembly
Take a plain milky white dinner plate.
Arrange the micro greens on its periphery (near the outside edges).
Randomly spray or drizzle the balsamic vinegar near the leaves.
Carefully place the vegetables in the centre of the plate.
Optional : Crumble the feta cheese on it and serve.
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