Taro chips with pistachios, broccoli and lime

Name: Taro chips with pistachios, broccoli and lime
Yield: 4
Ingredients: 1 head Broccoli; 2 Red capsicums, (deseeded and sliced); 1 Taro, (small, peeled and thinly sliced); 3 Tbsp Rice bran oil; 1 Tbsp Olive oil; ½ cup Pistachio nuts, (roughly chopped); 2 handfuls Rocket leaves, (washed); 2 Limes; 1 ½ Tbsp Extra virgin olive oil; 1 Salt & freshly ground pepper

for 4 people

Babiche Martens

By

Amanda Laird

Food writer

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Ingredients

1 head	Broccoli
2	Red capsicums, (deseeded and sliced)
1	Taro, (small, peeled and thinly sliced)
3 Tbsp	Rice bran oil
1 Tbsp	Olive oil
½ cup	Pistachio nuts, (roughly chopped)
2 handfuls	Rocket leaves, (washed)
2	Limes
1 ½ Tbsp	Extra virgin olive oil
1	Salt & freshly ground pepper

Directions

Preheat oven to 200C. Toss taro with rice bran oil, season and lay on oven tray. Bake 20 minutes.
Separate broccoli into small florets, heat olive oil in pan and cook with capsicum, stirring for 10 minutes, add pistachios and rocket, then turn off heat.
Squeeze lime juice into pan with vegetables, add olive oil, season, toss with taro and serve.