Ingredients
Roquette leaves (Arugula) – 1 big bunch, washed & roughly chopped
- Dry Sparts – 50g
- Onion – 1 medium, thinly sliced
- Garlic – 2 cloves, sliced pandan leaves and curry leaves
- Small quantity of chopped tomato
- Green chilli – 1–2 (adjust to taste)
- Dry red chilli flakes – ½ tsp
- Oil – 1 tsp
- Salt – to taste
- Lime or lemon juice – a few drops
Method
- Heat oil in a pan on medium heat
- Washed Dry Sparts
- add pandan leaves and curry leaves
- Add chilli flakes, onion, garlic & green chilli – sauté until soft
- Add roquette leaves and toss gently
- Cook 1–2 minutes only (don’t overcook – keep green & fresh)
- 6.Season with salt, mix and switch off heat
- Finish with a few drops of lime if you like
Hiran Peiris
The Local Diner
140 Napier Road, Taupo
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