Amanda Laird: Taro chips with pistachios, broccoli and lime

Picture / Glenn Jeffrey

Serves 4

1 small taro, peeled and thinly sliced
3 Tbsp rice bran oil
1 head of broccoli
2 red capsicums, deseeded and sliced
1 Tbsp olive oil
1/2 cup pistachio nuts, roughly chopped
2 handfuls rocket leaves, washed
2 limes
1 1/2 Tbsp extra virgin olive oil
Salt and freshly ground pepper

1. Preheat oven to 200C. Toss taro with rice bran oil, season and lay on oven tray. Bake 20 minutes.

2. 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.

3. Squeeze lime juice into pan with vegetables, add olive oil, season, toss with taro and serve.