Ingredients:

Vegetables ….

• 1.5 tsp coconut oil
• 2 carrots
• 1 kohlrabi
• 1/2 head of cauliflower
• Cup of frozen peas

Dressing …

• Juice of a whole lemon or lime
• Generous bunch of parsley
• Generous bunch of basil
• 1 clove of garlic
• Olive oil

Method: 

Peel and slice the carrots and kohlrabi, making sure to remove all of the hard outer green skin of the latter. Cut the cauliflower in half, break into medium-sized florets and then slice thinly.

Having prepared the vegetables, gently heat coconut oil in a large non-stick, lidded frying pan. Once the oil becomes liquid, add the vegetables, stir to ensure they are coated with the oil and put on the lid. You can now leave these on a medium heat, stirring from time to time to prevent sticking. Add the frozen peas after five minutes.

Then prepare your dressing. The quickest way to do this is to add all the ingredients into a small food processor and whizz for 20 seconds until completely liquid. But not to worry if you don’t have one. Instead, you can finely chop the herbs with a large kitchen knife, grate the garlic and use a fork to whisk everything together in a water glass or small jug – just as effective, if slightly more rustic in appearance.

Now test one of each of the vegetables to check they are tender. Keeping a slight crunch is much better than having them mushy.

Then serve with some form of protein – whether this be feta crumbled into the vegetable mixture at the end, or a piece of steamed fish (salmon works particularly well) or some smoked mackerel.

If you’re very hungry, also cook rice or quinoa. Once your plate is assembled, generously drizzle your dressing over all components of the meal.

There will be far too many vegetables to eat in one sitting, so either share the meal or save plenty to eat cold the following day. (What a packed lunch!) And, if you like things spicy, add a chilli to your dressing at the blitzing stage, or finely chop one and throw it in with the vegetables at the beginning.