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8107989
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# Steamed vegetable salad recipe

##  As near as I can get to a salad at this time of year, because it is warm.

![Steamed vegetable salad recipe][1]

Steamed vegetable salad Photo: LAURA HYND

By Rose Prince 9:00AM GMT 04 Nov 2010

[Comments][2]

**Serves** 4

It makes use of all the most-loved autumn vegetables, dressed with a sauce
inspired by an Indonesian nut sambal.

**for the sauce**

6 tbsp hazelnuts, cobnuts, or blanched almonds

2 tbsp groundnut oil

4 shallots, chopped finely

2 cloves of garlic, chopped

2 pinches of cayenne

1 tbsp soft brown muscovado or palm sugar

1 tbsp soy sauce

300ml water

the juice of 1 lemon, or lime

half a white cabbage, shredded finely

12 whole carrots, cut into slivers

8 spears purple sprouting broccoli (kale, green cabbage, grated celeriac,
sticks of celery, or shavings of courgette can also be used)

a few watercress leaves

12 boiled, peeled quail's eggs: 1½-2 minutes for semi soft-boiled

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04 Nov 2010

Fry the nuts in the oil until pale golden, then lift out of the oil with a
slotted spoon. Tip out half the oil, leaving about one tablespoonful, and set
the pan to one side. Allow the nuts to cool a little then grind to a rough
powder. Fry the shallots and garlic in the oil until soft but not coloured;
add the cayenne, followed by the sugar, soy sauce and water. Add back the nuts
and bring to the boil. Turn down to a simmer and cook for about 10 minutes
until you have a sauce the thickness of double cream. Turn off the heat and
allow to cool. Stir in the lemon juice, season with salt, and set to one side.

Put the vegetables in a steamer, place over boiling water, cover with a lid
and steam until they just lose their crunch. Shake off excess water; take them
out of the colander, divide between four plates and serve with the watercress,
sauce and quail's eggs.

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