This dish contains the following allergens: Tree Nuts
Cooking mode
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2
onions
5
garlic cloves
50g
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
100g
sun-dried tomatoes
540g
ackee
3
nori sheets
Fresh thyme
400ml
coconut milk
Chopped dill
Sea salt
Black pepper
2
onions
5
garlic cloves
1.75oz
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
3.5oz
sun-dried tomatoes
18.9oz
ackee
3
nori sheets
Fresh thyme
14fl. oz
coconut milk
Chopped dill
Sea salt
Black pepper
Utensils
Step 1
Heat a drizzle of olive in a pan on a low to medium heat. Add in the chopped onions, garlic, ginger, cashew nuts, Herbes de Provence & scotch bonnet. Sauté for 5 minutes. Add in the fresh chopped tomatoes and continue to cook for 6 minutes or until tomatoes begin to break down
Step 2
Transfer cooked ingredients into the Ninja Blender along with the coconut milk and blend until smooth
Step 3
Add the blended sauce back into the saucepan on a low to medium heat. Place in the fresh thyme sprigs, sliced courgette, chopped sun-dried tomatoes, grated vegan parmesan, torn nori sheets, salt & black pepper (to taste). Reduce heat and simmer for 10 minutes stirring occasionally
Step 4
Lastly, turn heat off and very gently fold in the drained and rinsed ackee and chopped dill
Step 5
I served with penne pasta mixed with a green pesto & dill. I topped it with fried courgette pieces, sautéed ackee, chopped sun-dried tomatoes and toasted pine nuts
Heat a drizzle of olive in a pan on a low to medium heat. Add in the chopped onions, garlic, ginger, cashew nuts, Herbes de Provence & scotch bonnet. Sauté for 5 minutes. Add in the fresh chopped tomatoes and continue to cook for 6 minutes or until tomatoes begin to break down
2
onions
5
garlic cloves
50g
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
100g
sun-dried tomatoes
540g
ackee
3
nori sheets
Fresh thyme
400ml
coconut milk
Chopped dill
Sea salt
Black pepper
2
onions
5
garlic cloves
1.75oz
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
3.5oz
sun-dried tomatoes
18.9oz
ackee
3
nori sheets
Fresh thyme
14fl. oz
coconut milk
Chopped dill
Sea salt
Black pepper
Step 2 of 5
Transfer cooked ingredients into the Ninja Blender along with the coconut milk and blend until smooth
2
onions
5
garlic cloves
50g
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
100g
sun-dried tomatoes
540g
ackee
3
nori sheets
Fresh thyme
400ml
coconut milk
Chopped dill
Sea salt
Black pepper
2
onions
5
garlic cloves
1.75oz
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
3.5oz
sun-dried tomatoes
18.9oz
ackee
3
nori sheets
Fresh thyme
14fl. oz
coconut milk
Chopped dill
Sea salt
Black pepper
Step 3 of 5
Add the blended sauce back into the saucepan on a low to medium heat. Place in the fresh thyme sprigs, sliced courgette, chopped sun-dried tomatoes, grated vegan parmesan, torn nori sheets, salt & black pepper (to taste). Reduce heat and simmer for 10 minutes stirring occasionally
2
onions
5
garlic cloves
50g
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
100g
sun-dried tomatoes
540g
ackee
3
nori sheets
Fresh thyme
400ml
coconut milk
Chopped dill
Sea salt
Black pepper
2
onions
5
garlic cloves
1.75oz
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
3.5oz
sun-dried tomatoes
18.9oz
ackee
3
nori sheets
Fresh thyme
14fl. oz
coconut milk
Chopped dill
Sea salt
Black pepper
Step 4 of 5
Lastly, turn heat off and very gently fold in the drained and rinsed ackee and chopped dill
2
onions
5
garlic cloves
50g
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
100g
sun-dried tomatoes
540g
ackee
3
nori sheets
Fresh thyme
400ml
coconut milk
Chopped dill
Sea salt
Black pepper
2
onions
5
garlic cloves
1.75oz
cashew nuts (optional)
4 large
tomatoes
Small piece
ginger
2 tbsp
herbes de Provence
2 tbsp
grated vegan parmesan
1/2
scotch bonnet
1
courgette
3.5oz
sun-dried tomatoes
18.9oz
ackee
3
nori sheets
Fresh thyme
14fl. oz
coconut milk
Chopped dill
Sea salt
Black pepper
Step 5 of 5
I served with penne pasta mixed with a green pesto & dill. I topped it with fried courgette pieces, sautéed ackee, chopped sun-dried tomatoes and toasted pine nuts
