Spicy Green Beans and Broccoli with Charred Spring Onions

The rendang paste is full of antioxidant spices. It makes about four
servings and can be frozen for later use.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 1 - Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

For the rendang paste (batch
recipe):

  • 1 medium white onion, peeled
    and chopped

  • 3 red chillies, deseeded and
    roughly chopped

  • 1 lemongrass stalk, roughly
    chopped

  • 3 garlic cloves

  • 2cm piece of fresh ginger,
    peeled

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • tsp ground turmeric

  • 2 tsp tamarind paste

For the dish:

  • 2 eggs

  • 65g green beans

  • 65g broccoli, cut into
    small florets

  • 2 spring onions

  • 20g cashews, toasted and
    roughly chopped

  • ¼ red chilli, deseeded and
    thinly sliced

Method

  1. Blend the rendang paste ingredients together. Place the eggs into a
    pan of boiling water for 6 minutes. Transfer to a bowl of iced water.

  2. Meanwhile, cook the green beans and broccoli in a pan of boiling water
    for 4 minutes or until al dente. Drain, reserving 50ml of the cooking
    water.

  3. Heat a frying pan over a high heat and cook the spring onions
    whole for 30 seconds on each side. Add 1 teaspoon of rendang paste
    and the reserved cooking water and stir. Add the beans and broccoli,
    cook until warmed through.

  4. Heat a griddle pan over medium/high heat and add the chicken. Cook for 3 minutes on each side, or until charred and cooked through. Cover loosely with foil and leave to rest while you prepare the pesto.

  5. Plate the vegetables and top with the egg, sliced in half. Garnish with toasted cashews and red chilli. 


Lunch & Supper MainsPippa Campbell