- 8 asparagus spears, cut in 3
- 2 florets of broccoli or broccolini
- 3 carrots, pieces, julienne
- 6 Small Potatoes, cubed
- 3 chicken breasts, cubed
- 60 grams Soy or Rice milk
- 1/2 tablespoon Cider Vinegar
- 3 cloves garlic
- 1 tablespoon Whole grain mustard
- 1/2 tsp salt
- 250 grams Rice Bran Oil
- 75 grams water
- 3 tbsp Spinach and basil pesto
Recipe is created for
Chop garlic sp 7, insert butterfly and add all dressing ingredients except oil and water into TM bowl, 5 secs sp 3, with butterfly turning and MC in place put oil onto lid and let it slowly drip into bowl until all is incpororated, add some of the room temperature water if too thick.
Place potatoes in Varoma dish, add cubed chicken and place on top of potatoes. On varoma tray put julienne carrots, broccolini florets and asparagus.
Cook for 20 minutes on varoma temp speed 2. Stir potatoes and chicken to check, if not cooked through, cook a little longer on Varoma/speed 2.
You could just use plain water for steaming or make a broccolini stalk and Silverbeet soup (otherwise known as Turtle Soup - Miss 4)
Make Spinach & Basil Pesto from the EDC and add 3 big tbsp to half the Aioli Recipe and gently mix this through the salad.
This recipe has been converted from Revive Cafe Cookbooks (www.revive.co.nz) Above "Recipe is Copyright Revive Cafes and used with permission.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.