Eat the Rainbow

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The perfect title for this dish…it has almost all of the colours of the rainbow and tastes just as good as it looks! 🙂

Ingredients

  • Beef tomato – 1 pp
  • Green pesto – 1 tsp
  • Diced butternut squash and sweet potato – 1 cup pp
  • Sugar snap peas – 1/2 cup pp
  • Beetroot – 1 pp
  • Poached egg – 1 pp
  • Coconut oil – 1 tsp
  • Extra virgin olive oil – 1 tsp
  • Salt & pepper – to taste
  • Paprika – to taste

Make it

  1. Pop the diced butternut squash and sweet potato in the microwave for 4-5 minutes
  2. Sauté the sugar snap peas in the coconut oil for 2-3 minutes
  3. Chop the beetroot and beef tomato
  4. Poach the egg
  5. Add the sweet potato and butternut squash to the pan with the sugar snap peas and sauté for 1 minute and then pop on a plate
  6. Add the beetroot, tomato and pop the poached egg on top
  7. Sprinkle the salt, pepper and paprika over the dish
  8. Drizzle the green pesto and olive oil over the tomatoes

Enjoy 🙂

With love, Tash x

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