This is a variation on a recipe that has been a family favourite for more than 10 years… and it’s still on permanent rotation!
Serves: 2
INGREDIENTS
8 broccolini, halved lengthways if large
1 red capsicum, roughly sliced
1 red onion, cut into wedges
1 small orange kūmara, peeled, chopped
2 tablespoons olive oil
sea salt and ground pepper
1 avocado, sliced
200 grams tuna in springwater, drained
2 cups cooked brown rice (about 1¼ cups uncooked)
To serve
Walnut Pesto (see recipe below)
½ cup toasted walnuts
Walnut Pesto (gf) (v)
1 cup basil leaves
1 cup parsley leaves
1 cup walnut halves
½ cup grated parmesan
1 large garlic clove (or 2 small)
½ cup extra virgin olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Put the broccolini, capsicum, red onion, kūmara and oil into a roasting dish. Season well with salt and pepper and toss to combine. Cook for 20-25 minutes, tossing once during cooking. Cool, then stir the avocado, tuna and roast vegetables through the brown rice.
To serve: Serve with a big dollop of walnut pesto topped with toasted walnuts.
Walnut Pesto (gf) (v)
Put the ingredients in a small food processor and whizz to combine. Store in a sealed container in the fridge for up to 3 days.
Makes about 1 cup
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!