almonds

Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped

Instructions

Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.

 

Green almond & mushroom wild rice

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 70g ghee
  • 1 ½ medium onions, chopped
  • 2 cloves garlic, chopped
  • 200g small portabello mushrooms, sliced
  • 1 tbls light soy
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper,ground
  • 4-5 green almonds de-shelled and sliced into slivers
  • 2 cups black wild rice, cooked
  • 1 ½ cup basmati rice,cooked
  • 1/3 cup thai basil, finely sliced

Instructions 

In a wok or large frypan, heat ghee over medium to high heat and brown onions and garlic.
Add mushrooms. Stir fry for one minute. Add soy, salt and pepper.
Add green almonds and pre-cooked basmati and wild rice and stir fry till all ingredients are mixed well.
Take off heat and add thai basil. Mix through.

Figs with Prosciutto, Goats Cheese & Almonds

Serves: 4 | Preparation Time: 15 min

Ingredients

  • 4 figs, large
  • 4 prosciutto, thin strips
  • 70g soft goats cheese
  • 70g mascarpone
  • sea salt
  • pepper
  • 2 tbsp salted almonds
  • 4 tbsp chives, finely chopped

Instructions

Preheat oven to 180 degrees. Cut a cross into the top of the fig so you can open it up like a baked potato. Wrap each fig in a piece of prosciutto and place on a tray with grease proof paper.

Mix the goats cheese, marscapone, chives and seasoning and spoon inside the figs. Bake for 5 minutes or until prosciutto is crisp. Scatter with almonds and serve on a bed of rocket.