



Satay Vegetable
(serves 4)
INGREDIENTS
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2 courgettes
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Handful fresh oregano
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2 onions
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3 garlic cloves
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2 tblsp sesame oil
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2 tblsp tahini
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2 tblsp peanut butter
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1.5 tsp chilli flakes
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2 tblsp soy sauce
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2 tblsp honey
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2 tsp black pepper
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1 cup chopped cashews
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1 cup coconut milk
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150g bean sprouts
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15 baby sweetcorns
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1 medium carrot
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Olive oil
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1 tsp minced ginger
METHOD
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Grate courgettes and add to a large bowl with the beansprouts
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Chop the onions and fry with a little olive oil and the crushed garlic
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Chop the oregano and add to the mix bowl
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Slightly rush the cashew in a bag with a rolling pin, but too fine just broken into pieces and add to the mix bowl
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Grate the carrot and set aside separately
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Boil the baby sweetcorns for about 4 minutes until just cooked then chop into pieces and add to the mix bowl
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Add the rest of the ingredients to the bowl, except the coconut oil, and mix thoroughly
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Add the coconut oil to a large pan (I usually split the mix between 2 pans) heat the pan until it starts to melt then add the stir-fry mix
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Stir fry for about 5 minutes until the vegetables are cooked but not soggy, and retain a little crispness
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Once cooked turn off heat then add the grated carrot as this will soften a little with heat but not overcook
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Serve and enjoy on its own or with rice or salad