I’m lucky enough to work around people who absolutely love creating exciting new things to put into your mouth. From one-bite wonders to substantial meals, it’s hard not to be inspired by the enthusiasm for flavour, produce and style of the Bright Young Things. A current bite loved by all is the BYT take on steamed bun – featuring slow cooked chilli pork. While I love this version, I thought I’d remix the steamed bun Finger, Fork & Knife style for my vegetarian friends.
Soft steamed buns are stuffed with a light lemony quinoa salad with celery leaves, pistachios, and avocado, and topped with little sticky caramalised pumpkin matchsticks. Given crunch from some crispy fried shallots, this steamed bun is one of my new favourites.
4 Chinese buns – found in Asian supermarkets
1 tbsp olive oil
½ tbsp raw honey
1 cup cooked quinoa
¼ cup celery leaves, roughly chopped
¼ cup flat leaf parsley, roughly chopped
3 tbsp pistachios, roughly chopped
Juice and zest of ½ lemon
½ avocado, chopped into small dice
Fried shallots, to garnish
Baby herbs, to garnish
Freshly ground black pepper
Peel and cut the pumpkin into 3cm sticks that are approx. 0.5cm thick. Toss in a little olive oil, honey, and sea salt. Heat a non-stick fry pan over medium-high heat. Add the pumpkin sticks and cook until golden and caramalised. Remove from pan and set aside on some kitchen towel.
In a bowl, combine the quinoa, celery leaves, parsley, pistachios, lemon juice and zest, and avocado pieces. Toss gently. Season to taste.
Bring a saucepan of water to the boil. Slice the buns about ¾ of the way through with a sharp knife.
Place the buns in a steamer over the boiling water and steam for 8-12 minutes, depending on the size of your buns.
To assemble your buns, fill the opening with a few spoonfuls of the quinoa mix. Top with pumpkin sticks and finish with a sprinkling of fried shallots and baby basil and coriander. Serve warm.