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:

1 cup basmati rice
2 chicken breasts
12 asparagus spears
2 cups rocket
2 avocadoes
2/3 cup feta
cucumber and cheddar cheese if needed for the kids

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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.

Dice the avocado, feta, cucumber and cheddar.

Serve each bowl with all the ingredients over the rice and a big dollop of Macadamia Romesco Sauce.

Notes

Just to let you know, I had to buy a 350g tub of roasted capsicum to get 150g once I had strained out the oil.

As you can see in the pics, I swapped out a few ingredients for the kids, I like to make sure the kids like at least half the ingredients on their plates.

Cooking the asparagus without any oil brings out it’s natural, almost nutty flavour. I learnt this trick from Jamie Oliver and have cooked it this way ever since.