Walnut-Crusted Roast Asparagus with Riced Cauliflower and Chive Sauce
INGREDIENTS (for 3):
Walnut-Crusted Roast Asparagus:
200g asparagus
50g roughly chopped walnuts
1 tbsp olive oil
3/4 teaspoon salt
Roasted Riced Cauliflower
200g riced cauliflower fresh or frozen
2 cloves garlic roughly chopped
2 tbsp olive oil
1 tsp salt
Chickpeas
1 can (350g) chickpeas drained and rinsed
1 tsp paprika
1 tsp ground coriander
1/2 tsp salt
2 cloves of garlic
Chive Sauce
20g chives roughly chopped (+5g for serving)
30 g roughly chopped fresh parsley (+10g for serving)
2 clove garlic pressed or roughly chopped
170g Greek yoghurt
50ml freshly squeezed lemon juice (1/2 lemon)
1 tsp sugar
1/2 tsp salt
50ml olive oil
METHOD:
1. Preheat the oven to 200°C. Cover a baking tray with a baking sheet. Spread out the asparagus in an even layer on one side of the tray. Toss with olive oil and sprinkle the walnuts and salt. Set aside.
2. Place the riced cauliflower in a large bowl. Add the garlic, salt and drizzle with the olive oil and mix until they combine. Pat out the riced cauliflower on the other half of the baking tray so it's in an even layer beside the asparagus. Put the tray into the oven and bake the cauliflower rice and the asparagus for 20-30 minutes.
3. Meanwhile, combine the salt, coriander, garlic, paprika, chickpeas and stir. Heat some oil in a pan and stir-fry them until they get a slightly crispy cover or the chickpeas start to pop.
4. While the veggies are roasting, you can make the chive sauce. In a blender add the chives, parsley, garlic, yoghurt, lemon juice, and salt. Blend at medium-high speed, and using the small hole at the top of the blender, drizzle in the olive oil while the blender is operating. Continue blending until the sauce is a vibrant green but you still have nice visible chunks of herbs in the sauce, about 1 minute.
5. Place the riced cauliflower on a plate and top it with the roast chickpeas and the asparagus. Generously drizzle with the chive sauce and sprinkle with fresh chives and fresh parsley. Enjoy!
