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Green chilli lime dressing with roasted pumpkin wedges
Whisk together 1 teaspoon fermented chilli paste, 1 teaspoon raw sugar, 1 tablespoon rice wine vinegar, ½ teaspoon sesame oil, 4 tablespoons neutral oil and the zest and juice of 1 lime. Stir in a handful of finely chopped coriander or parsley. Spoon the dressing over wedges of roast pumpkin and top with crispy shallots.
Broccoli-stem pakoras with green chilli mayo
Combine julienned broccoli stems with a sliced onion, a crushed clove of garlic, 1 tablespoon each of fennel and cumin seeds, 1 teaspoon of mustard seeds, a pinch of salt and pepper. Add chickpea flour and water in increments, mixing until the mixture is coated in a thick batter. Fry in peanut oil in tablespoon-sized clumps. Serve with chilli paste mixed with mayo.