This is my signature dish for the cooking keynote people are often requesting so I have decided to put it up on the site. People who try the recipe at the session are always amazed at how quality ingredients make such a difference.
Try it and let me know what you think.
3 Tbsp organic or bio dynamic First cold pressed extra virgin olive oil (Mt Zero)
1 tsp Natural unrefined sea salt (salt of the earth or macrobiotic sea salt)
1 clove minced of fresh organic garlic
1 small firm freshly grated organic zucchini on the large grater hole
6 spears of fresh organic asparagus, snapped washed and sliced
½ fresh organic leek, washed and sliced
¼ organic red capsicum, sliced
100 gm organic chicken thigh fillet sliced
½ tsp ground cumin, from cumin seeds in mortar and pestle
½ tsp ground fennel, from fennel seeds in mortar and pestle
pinch of chili powder or ¼ fresh birds eye chili finely chopped
Good quality pasta (Martelli or similar), cooked al dente
Method – it’s not just what you do but how you do it
Sauté Zucchini in liberal amount of olive oil, until tender.
Coat chicken pieces in ground cumin, fennel seed and chili powder.
Add leek, garlic, capsicum, asparagus and sauté until tender.
Remove or push to the side and cook the chicken until just done.
Toss in cooked Pasta and season with sea salt.
If you wish to make this recipe even more energizing then use quinoa instead of pasta.
1 cup quinoa
2 cups water
Combine in a saucepan, bring to boil and turn to low. Cook for 20 minutes and use as you would rice.
If you are in a hurry and do not wish to use grind the spices you can use the Mt. Zero Egyptian Dukkah which is one of the best I have tried.