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
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!