Ingredients

• 60 g Asparagus (diced and blanched)
• 60 g Cherry Tomatoes
• 1 pinch Chilli Flakes
• 1 clove Garlic
• 0.50 tbsp Lemon Juice
• 2 tsp Lemon Zest
• 1 tbsp Olive Oil
• 40 g Onions (sliced)
• 0.50 tsp Paprika Powder
• 10 g Parsley (fresh)
• 1 pinch Saffron
• 125 g Slendier Rice Style Konjac
• 1 whole Ultra Lite Chicken Sachet (Or Chicken Stock Cube)
• 1 cup Water
• 60 g Zucchini (diced and blanched)

Instructions

• 1. Add boiling water to blanch the zucchini and asparagus, cook the vegetables in boiling water 5 minutes. Fill a large clean bowl with ice water. Immediately plunge vegetables into the ice water.
• 2. Heat oil in fry pan over medium heat. Add onion, garlic, saffron, chilli flakes and cook until onion starts to soften.
• 3. Add paprika and lemon zest and cook, stirring for 1 minute. Add cherry tomatoes, chicken sachet and hot water, bring to a simmer.
• 4. Add zucchini, asparagus, beans, and Slendier Rice Style. Stir until heated through. Squeeze over lemon juice and fresh parsley. Serve while hot.