Ingredients
• 130g Pistachios (Keep some aside for your crumb!)• 55g Dark Chocolate
• 25g Oats
• 30g Dark Cocoa Powder
• 80ml Maple Syrup
• Cornish Sea Salt Flakes150g
Instructions
For this quick stir fry simply cut your broccoli and asparagus and throw into a hot wok with a drizzle of oil.Cook for 4-5 minutes and finish with a spoonful of honey and some soy sauce.
Serve with Rhubarb Umeboshi and a pinch of Chilli Hit Sea Salt.
