Hemp and Ginger Vegetables
Allergens
Soya
For
Persons
1
clove of garlic/n
1
a piece of ginger the size of a walnut
2
tbsp
apple cider vinegar
2
tbsp
tamari soy sauce
3
tbsp
Oil
0.50
tsp
Sugar
500
g
green asparagus
500
g
Cauliflower or broccoli
2
tbsp
Hemp seeds
Peel the garlic and ginger and chop both finely.
Mix the vinegar with the soya sauce, oil and sugar in a bowl, then stir in the ginger and garlic.
Snap off the lower third of the asparagus. It will snap cleanly at the point where it is harder. Then cut the asparagus into thirds. Cut the cauliflower or broccoli into bite-sized florets.
Mix the vegetables with the sauce and leave to marinate for at least 20 minutes. Then remove them and drain off the marinade.
Grill the vegetables on the barbecue in a tray over a medium heat.
Arrange the grilled vegetables on a plate and sprinkle with the hemp seeds.
Mix the vinegar with the soya sauce, oil and sugar in a bowl, then stir in the ginger and garlic.
Snap off the lower third of the asparagus. It will snap cleanly at the point where it is harder. Then cut the asparagus into thirds. Cut the cauliflower or broccoli into bite-sized florets.
Mix the vegetables with the sauce and leave to marinate for at least 20 minutes. Then remove them and drain off the marinade.
Grill the vegetables on the barbecue in a tray over a medium heat.
Arrange the grilled vegetables on a plate and sprinkle with the hemp seeds.
Tips
If you prefer your vegetables less crunchy, you can blanch them before marinating.
If you have time, you can also leave the vegetables to marinate in the sauce for longer. This dish is therefore very easy to prepare in advance.
If you have time, you can also leave the vegetables to marinate in the sauce for longer. This dish is therefore very easy to prepare in advance.
Nutrients per portion 172kcal
CO₂ equivalent per portion 233g