Recipes

Ingredients

1. 60 g Asparagus (diced and blanched)
2. 60 g Cherry Tomatoes
3. 1 pinch Chilli Flakes
4. 1 clove Garlic
5. 0.50 tbsp Lemon Juice
6. 2 tsp Lemon Zest
7. 1 tbsp Olive Oil
8. 40 g Onions (sliced)
9. 0.50 tsp Paprika Powder
10. 10 g Parsley (fresh)
11. 1 pinch Saffron
12. 125 g Slendier Rice Style Konjac
13. 1 whole Ultra Lite Chicken Sachet (Or Chicken Stock Cube)
14. 1 cup Water
15. 60 g Zucchini (diced and blanched)

Instructions

1. Add boiling water to blanch the zucchini and asparagus, cook the vegetables in boiling water 5 minutes. Fill a large clean bowl with ice water. Immediately plunge vegetables into the ice water.
2. Heat oil in fry pan over medium heat. Add onion, garlic, saffron, chilli flakes and cook until onion starts to soften.
3. Add paprika and lemon zest and cook, stirring for 1 minute. Add cherry tomatoes, chicken sachet and hot water, bring to a simmer.
4. Add zucchini, asparagus, beans, and Slendier Rice Style. Stir until heated through. Squeeze over lemon juice and fresh parsley. Serve while hot.