Spring onions stir-fry

Today a recipe with spring onions, as we promised you in a previous article. A very extroardinary combination of cauliflower and peanuts with grilled chicken. (Serves 4).

Ingredients

• 1 medium cauliflower, about 600g/1 lb 5 oz trimmed weight
• 2 tbsp water
• 3 tbsp chilli oil
• 4 spring onions, trimmed and chopped
• 100g/4 oz natural roasted peanuts in their skins
• Finely grated zest and juice of 1 lime
• (1 tbsp dark brown sugar) or runny honey
• (Salt), freshly ground black pepper

Preparation

• Cut the cauliflower into florets.
• Heat 1 tbsp of the oil in a medium frying pan and gently fry the cauliflower florets for 5 minutes. To avoid them browning too much, make sure you turn the florets frequently. Drizzle the cauliflower florets with 2 tbsp water, cover with foil or a lid, and cook for about 15 minutes until tender.
• Meanwhile, finely chop the peanuts, either by hand, or, much easier, in a food processor, using the pulse setting. Tip them into a dry pan and roast them until they begin to colour. Add the remaining 2 tbsp oil, spring oinion, lime zest and juice, sugar or honey and seasoning. Heat through gently for 1 minute, stirring. Place the cooked cauliflower in a warm serving dish, spoon over the peanut mix and toss to coat well. Serve with grilled and sliced chicken breast.

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