LUSH greens are the perfect way to fuel a spring health kick. These cabbage chips with baby broccoli pesto will be available for tasting at Stanthorpe Piazza from 8am-4pm on Friday.
1/2 teaspoon extra-virgin olive oil
Preheat oven to 300 degrees. Tear leaves from head of cabbage into large pieces; toss with olive oil or use oil spray.
Season with salt. Arrange in a single layer on two wire racks set on rimmed baking sheets. Bake until leaves darken slightly and get crisp, removing them as they brown, 25 to 35 minutes.
Let cool completely before serving, or store in an airtight container up to 3 days.
1 bunch Baby Broccoli, coarsely chopped
2 garlic cloves, peeled and finely chopped
1 lemon, zested and juiced
½ tsp dried chilli flakes
½ cup almonds - lightly toasted
5 tbsp extra-virgin olive oil
3 tbsp grated Parmesan Cheese
Salt and pepper to taste
Place almonds in food processor and pulse to break them up.
Steam the broccoli for four minutes then add to food processor with the lemon zest, garlic, chilli flakes.
Cut the lemon in half and
squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper.
Mix in the grated Parmesan.