Ingredients

• 2 tsp oil
• 2 medium eggs, beaten
• 50g cashew nuts
• 4 spring onions, cut into 3cm pieces
• 1½ tbsp toasted sesame oil
• 225g cauliflower florets
• 100g broccoli florets
• 1 small carrot
• 25g kale
• 2 tbsp soy sauce (if cooking for a Gluten Free diet check it is suitable)

Tools

• Food Processor

Method

1. Heat a little oil in a large frying pan and add the egg, swirl around to make a thin omelette, cook for 1 minute or until just set, remove, roll up and cut into thin ribbons and set aside.
2. Place the nuts and spring onions in the bowl with the blade fitted and roughly chop.
3. Heat 1 tbsp sesame oil in the same pan and fry the onion mixture for 1-2 minutes.
4. Process the cauliflower, broccoli, carrot and kale in batches until it resembles ‘rice’ and mix together. Add to the pan and stir fry for 2-3 minutes then add the soy sauce, remaining sesame oil and shredded omelette.

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