A quick and easy sauce to turn your favourite greens into something extravagant.
Preparation time: 15 minutes
Cooking time: 10 minutes
1 (32g) ButtaNutt Pecan Macadamia squeeze pack
45ml (3 tbsp) coconut cream
15ml (1 tbsp) sweet chilli sauce
10ml (2 tsp) lemon juice
200g tenderstem broccoli, blanched
salt and pepper
1 (120g) ball buffalo mozzarella
handful basil leaves
Combine the nut spread, coconut cream, sweet chilli sauce and lemon juice in pan over medium heat. Stir until melted. Add the blanched broccoli and toss to combine. Season lightly. Spoon the broccoli into a serving dish. Tear the mozzarella into chunks and sprinkle it over the broccoli. Add a handful of basil leaves and serve as a side dish.
TIP: The sauce also works great on green beans or green asparagus.
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