Potato frittata with pepper salsa
Tuck into this healthy veggie lunch of potato frittata, salsa and added chilli to boost your energy
Gingery broccoli-fry with cashews
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 320g head of broccolistalks and florets separated
- 40g cashewsroughly chopped
- 1 tbsp sesame oil
- 15g gingerfinely sliced
- 1 small red onionfinely chopped
- 1 red pepperdeseeded and cut into thin strips
- 1 large carrot(160g), cut into thin strips
- 2 garlic clovesthinly sliced
- 1 red chillideseeded and finely chopped, plus extra sliced, to serve
- 1 tbsp tamari
- 1 limejuiced and zested
- 7g chopped corianderplus extra to serve
- 2 eggsbeaten
Nutrition: Per serving
- kcal388
- fat21g
- saturates4g
- carbs22g
- sugars15g
- fibre13ghigh
- protein20g
- salt1g
Method
step 1
Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
step 2
Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.
step 3
Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.
