The humble pea
deserves way
more love than it
often gets. It’s
packed with fibre,
antioxidants and
protein, helping to
lower cholesterol
levels, balance
blood sugar and
prevent heart
disease. What a
damn hero
CALS 336 | CARBS 35G
| PROTEIN 20G | FAT
8G | SERVES 2
INGREDIENTS
1 onion, chopped •
splash of olive oil- 2 garlic cloves,
chopped • pinch of
chilli flakes • 400g
frozen baby peas •
400g cauliflower rice - 75ml dry white wine
- 250ml vegetable
stock • handful of
mint leaves, chopped - handful of sugar
snap peas, sliced •
salt and pepper
METHOD
1 | Sauté the onion in
olive oil for 5 mins. Then
add the garlic and chilli
flakes and sauté for
another 2 to 3 mins.
2 | Chuck in half of the
peas, the cauli rice,
wine and vegetable
stock. Add a little more
wine, if necessary, to
cover the veg. Cook for
15 to 20 mins, stirring
occasionally, until themoisture is absorbed
and the texture is
nice and risotto-y.
3 | Near the end of
the cooking time, stir
in the remaining peas,
mint leaves and sugar
snap peas. Serve with
a drizzle of olive oil
and a chilled glass of
white. Boom.