SERVES 4
INGREDIENTS
1 punnet cherry tomatoes, halved
1 medium red chilli, finely diced
2 cloves garlic, crushed
2 medium red onions, sliced
12 asparagus spears, trimmed and halved
2 tablespoons white wine vinegar
2 tablespoons lemon juice
½ cup mint leaves
200g rocket
1 green apple, cut into thin wedges
METHOD
- Heat wok on high heat and lightly spray with olive oil. Add tomatoes, chilli, garlic, onion and cook for 5 minutes until softened, stirring continuously.
- Add asparagus, white wine vinegar, lemon and 1 teaspoon of mint, cook for 5 minutes.
- Place rocket in a large bowl. Add tomato, asparagus mixture and toss. Serve sprinkled with fresh mint and apple wedges.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 320.9kJ |
| Protein | 3.5g |
| Fat | 0.7g |
| Glycaemic carbohydrate | 11.7g |
| of which is sugar | 9.0g |
| Fibre | 4.4g |