Ingredients

The following ingredients have 4 Servings
  • 2 small or one large red onion (peeled and cut into chunky wedges)
  • 2 tbsp olive oil
  • 1 pinch of salt and pepper
  • ½ head of broccoli (broken into florets)
  • 300 g mixed mushrooms (we used chestnut, mini portabella and white button mushrooms)
  • 1 courgette (roughly chopped)
  • 1 red bell pepper (deseeded and roughly chopped)
  • 1 yellow bell pepper (deseeded and roughly chopped)
  • 125 g fine asparagus (tough stalks broken off)
  • 1 pinch of salt and pepper
  • 130 g unsalted cashew nuts
  • 1 red chilli (sliced (I use Fresno chillies))
  • 1 tsp olive oil
  • 1 pinch of salt and pepper
  • 1 thumb-sized piece of ginger (peeled and minced)
  • 1 tbsp sweet chilli sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp reduced salt soy sauce
  • 1 tsp lemongrass paste
  • ½ tsp mirin
  • ½ tsp vegetarian rice wine vinegar
  • 2 tbsp water
  • Boiled rice
  • Fresh coriander (cilantro)

Instruction

  • Preheat the oven to 200C/400F gas mark 6. Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.
  • Mix together the Asian-style sauce ingredients in a small bowl and put to one side.
  • Remove the tray with the onions on, from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.
  • Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.
  • Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.
  • Serve with coriander-flecked boiled rice.