Various vegetables with green sauce

Peel and wash the vegetables, cut into sections, heat oil and soy sauce in a wok, put carrots, beets and turnips, turn and cook 8 minutes over medium heat, add the zucchini, the mangetout peas and asparagus spears, turn and cook for 6 minutes, turning occasionally (the vegetables should stay crunchy). Crush hazelnut.

Prepare the sauce: wash and chop the herbs, peel and chop the onion, put it in a bowl, add soy sauce, oil, lemon juice and whisk.

At lunch time: put the hot vegetables in a bowl, pour over the sauce, turn, sprinkle with crushed hazelnuts and serve immediately.

This dish can be served with quinoa or spelt.

Calorific value (per portion): 837 kJ / 200 kcal