Crunchy Nut Calabrese
1 tablespoon sunflower seeds
1 teaspoon chopped mint
Knob of butter
Slice carrot and courgette, chop leek into small chunks. Break calabrese into small florets (slice thinly stalks if tender). Sprinkle with mint and steam until tender al dente. Garnish with butter, almonds, and seeds plus seasoning.
You can adapt this dish by using more or less or different vegetables.