An easy, gluten-free broccoli and Australian almond noodle dish!
• 1 square of rice noodles (rice vermicelli)
• 1 head of broccoli
• ⅓ cup flaked almonds
• 1-2 teaspoons extra virgin olive oil
• 1-2 tablespoons lemon juice, to taste
• 1.5 tablespoons water (reduce if using more lemon juice)
• Salt flakes, to taste
Heat up a small sauce pan of water until boiling and then drop broccoli in. Cook, uncovered for 7 minutes and then rinse immediately in cold water to stop the cooking process.
While that’s happening, boil 2 cups water in the kettle. Place the noodles in a medium bowl and cover with water. Leave for 3-5 minute to rehydrate completely.
At the same time, heat up a small fry pan and toast the almonds by dry-frying them in the pan (i.e. no oil), using a wooden spoon to gently stir them around so they don’t burn.
Reserve a small handful of broccoli and almonds each and then use a stick blender or small food processor to blend the remaining broccoli, almonds, olive oil, lemon juice and salt.
Mix the ‘pesto’ through the rice noodles and then check seasoning. Add more lemon juice or salt if desired. Then top with reserved broccoli, almonds and fresh coriander leaves (if desired).
Best eaten immediately.
Vegetarian and vegan
Gluten, dairy and refined sugar-free