Serves 4

INGREDIENTS

Honey, Soy, Ginger Sauce:

• 1/4 cup raw unsalted cashews, soaked in warm water (at least 20mins) (use excess water for dressing if needed)

• 1/4 cup rice wine vinegar

• 2 tablespoons reduced-salt soy sauce

• 1 tbsp fresh ginger, minced

• 1 clove fresh garlic, minced

• 1 1/2 teaspoons toasted sesame oil

• 1 teaspoon honey

• Freshly ground black pepper

Macro bowls:

• 1 spray extra-virgin olive oil

• 500g turkey mince

• 1 Tbsp soy sauce

• 2 + 2/3 cup cooked brown rice

• 1/2 bunch of broccolini, chopped

• 2 cloves garlic, minced

• 1/4 small purple cabbage, thinly sliced

• 4 spring onions, thinly sliced

• Toppings: 20g chopped cashews, sesame seeds

Methods:

1. Make the sauce by blending up all the ingredients in a high-powered blender. Add extra water if needed for consistency.

2. Cook turkey mince in a large pan on medium/high heat with olive oil spray. Chop mince up with a spatula, and cook for 3-4 mins until browned, add soy sauce and 1 clove of minced garlic and pepper. Cook for another 3-4 minutes, then remove from heat and place into a separate bowl.

3. Use the same pan to cook broccolini in a spray of olive oil, with 1 clove of minced garlic and additional salt & pepper to season. Cook for 5-6 mins until broccolini has some crispy edges.

4. Assemble bowls by dividing the rice, turkey mince, purple cabbage, and sauce into 4 separate containers.

5. Top with cashews and sesame seeds. Enjoy!