Marinade: 200 ml orange juice (freshly squeezed) 50 ml olive oil 3–4 tsp Dijon mustard 1–2 tsp salt pepper (red, white and black, freshly ground) 1 tbsp lemon juice
Per portion: 402 kJ / 9 kcal, protein 3g, fat 7g, carbohydrate 5g
1. Wash and clean the vegetables. Trim the spring onions. Break the celery sticks from the stump. Diagonally chop the spring onions and celery in half or in thirds if needed.
2. Lay the prepared vegetables and courgettes next to each other in a solid steam container and cook in the steamer for 8 mins at 100°C. Cook the courgettes for an extra 2–4 mins if needed.
3. Reduce the orange juice by half, and mix with the remaining ingredients to create the marinade. Season generously.
4. Drain the vegetables, retaining the liquid for making a sauce or soup later on. Halve or quarter the courgettes, then drizzle the marinade over the vegetables. Cover with cling film and leave to stand. Serve at room temperature, sprinkling a little more pepper over them.
Fresh, finely chopped flat parsley, basil, cress or rocket provides an attractive garnish.