Steamed Seasonal Vegetables

Servings: 4
Prep. Time: 10 minutes
Cook Time: 15 minutes

Steamed vegetables are the perfect side to any meal, or they can even be enjoyed as a main meal.


  • 500g new red potatoes, sliced about 1cm thick
  • 200g small leeks (approx. 2 leeks), cut into 5cm lengths
  • 100g long stemmed broccoli spears, trimmed and halved lengthways
  • 60g cavolo nero, stems removed and finely sliced

For the Vinaigrette

  • 60ml extra virgin olive oil
  • 30ml sherry vinegar
  • 1 tsp. soft brown sugar
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1½ tbsp. capers
  • 10g chopped flat leaf parsley

To Serve

  • 1 tbsp. flaked toasted almonds


  1. Spread the prepared red potato slices and chopped leek into your steamer. Steam for 15 minutes.
  2. With 5 minutes remaining of your steaming time, add the cavolo nero and broccoli spears and continue to steam for the remaining 5 minutes.
  3. In a suitable container, whisk together the olive oil, sherry vinegar, brown sugar, cayenne pepper and salt. Add the capers and parsley, whisk to combine.
  4. Remove the vegetables from the steamer, into a serving bowl and toss through the vinaigrette.
  5. Sprinkle over the toasted almonds.