Ring in the spring with this colourful dish!
They say variety is the spice of life, and it doesn’t get much spicier than this. This week’s #RecipeSaviour is courtesy of food blogger Ella, who launched Deliciously Ella after being diagnosed with Postural Tachycardia Syndrome and drastically changing her diet for the better.
Time: 10 minutes prep, 20 minutes cooking
Good for: Iron, fibre, vitamins A, C and K and folate
2 tbsp sesame oil
2 cloves garlic
1 thumb sized piece ginger
1 red chilli
1 red pepper
5 chestnut mushrooms
2 handfuls kale
2 handfuls beansprouts
Juice of 1 lemon
1 tbsp olive oil
2 tbsp tamari
2 tbsp sesame seeds
2 spring onions
Small bunch coriander
1 large baking potato (600g)
• Spiralise the potato on the larger setting with a spiraliser. Heat the olive oil in a frying pan and add the potato spirals. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking. Taste to test.
• While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli. Heat them gently for a few minutes. Slice the leek diagonally, slice the pepper thinly and add both to the pan. Slice the mushrooms and kale and grate the carrot, then add all to the pan along with the bean sprouts. Pour in the tamari and lemon juice, give it all a stir and leave to cook for a few minutes.
• Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove them from the heat and gently combine with the stir-fried vegetables. Plate up and sprinkle with lots of sesame seeds, the chilli, spring onion and coriander before serving.
And that’s that! Bon apetite!
Recipe by Deliciously Ella; image courtesy of Deliciously Ella