Prepare all the vegetables – peel the squash and slice into ribbon strips and either steam, boil or roast in the oven with a little oil.
Steam the green beans for 2 minutes, slice the pepper, chop the chilli, grate the ginger, peel, slice and steam the potatoes for 6-7 minutes until soft but firm.
Mix all the vegetables together in a bowl and toss with coconut milk, yogurt, lime juice and chopped chilli.
Serve with rocket and flat leaf parsley.
Flat leaf parsley
100m/¼ pt coconut milk
100ml/¼ pt yogurt
1 lime – juice and rind