Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer. allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks. after steaming, refresh in cold water to set colour. remove and drain thoroughly, pat dry if necessary with paper towels. to make dressing whisk together all dressing ingredients until thickened. layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress. drizzle over extra olive oil and a pinch of extra sea salt.

Target recipe: steam the squash until just tender (or use another method), allow to cool; set aside. chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice. pulse or process until mixture becomes pasty. toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss. place servings on salad plates (or a platter), chilling until ready to eat.