Description
Ingredients
Scale
MACADAMIA ROMESCO SAUCE:
- 1 cup / 120g whole macadamias
- 3/4 cup / 150g roasted capsicum from a jar (after strained from oil)
- 1 cup / 140g cherry or grape tomatoes, cut in half
- 1 garlic clove
- 1 tablespoon oil from the jar of capsicums
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
DINNER:
- steamed rice
- chicken breast
- asparagus spears
- avocado
- cheddar cheese
- cucumber
Instructions
ROMESCO SAUCE
Place everything into a food processor and blitz until either chunky or smooth. If you prefer smoother, add another tablespoon of oil.
DINNER
Cook the rice the best way you know how. I have a recipe here if you need.
Pan fry the chicken breast, if they are quite large finish them off in the oven at 180°C, for about 15 minutes.
Pan fry the trimmed asparagus on a dry fry pan.
Slice the avocado, cucumber and cheddar.
Serve each bowl with all the ingredients over the rice and a big dollop of Macadamia Romesco Sauce.
Notes
Store in a sealed jar in the fridge for up to a week.