Served with a fresh and spicy chilli and chive sauce and steamed rice, this salt and pepper hearts of palm recipe packs a punch but in the best possible way.
1shallotspring onion, greens and white finely sliced
1teaspoonmaple syrup
2tablespoonssoy sauce or tamari
2tablespoonsvegetable oil
pinchsea salt
1 ½cupssteamed rice or cauliflower ricecooked, to serve
Instructions
To make the sauce, mash the salt and the garlic together and then combine all ingredients in a small bowl and whisk together. Set aside.
Drain the hearts of a palm in a colander and slice the batons in to three, approximately 2.5 cm pieces.
Combine the flour, salt and pepper on a plate and toss the palm hearts through to coat.
Heat oil in a fry pan or grill and grill the hearts until light and golden on each side, about 2 minutes each side.
To serve, put a serving of steamed rice in a bowl and top with the hearts of palm pieces. Serve with a small bowl of the dipping sauce or pour a small amount over the finished dish.
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