Moroccan Chicken Stew
This deliciously thick stew can be varied depending on what you have in the fridge. Its good served with couscous, rice, baked potatoes or warm pita bread and salad. It’s also really tasty cold the next day served in a wrap.
Cauliflower and Sunflower Seed Pesto
You'll never throw away your cauliflower leaves again after trying this pesto.
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Ingredients
- 1 cup of sunflower seeds
- 2 cups of green cauliflower leaves
- 1 cup olive oil
- Juice of 1 lemon
- 1 clove of garlic
- Salt and pepper to taste
Method
- Preheat your oven to 180°C.
- Spread the sunflower seeds onto a baking tray and toast in the oven until golden (about 7-10 minutes). Remove from oven and allow to cool.
- Remove the green cauliflower leaves from the stalk.
- Blanch the leaves in boiling water for 90 seconds then refresh in a bowl of iced water. Drain well.
- Place the leaves, seeds, olive oil, lemon juice and garlic into a blender or food processor and puree to a smooth paste. Season with salt and pepper.