Falling somewhere between stir-fry and salad, this dish of spring veggies fried in a hazelnut, coriander, ginger and citrus sauce is the perfect way to enjoy experimenting with this delicious and healthy oil blend. Plus, it features one of our ultimate favourite flavour combos: orange & hazelnut!

This salad uses the Cocavo Coriander, Ginger & Lime variant. Giving the dish delicious flavour notes with little effort on your behalf! 

 The versatility and high smoke point of Cocavo oil variants mean you can experiment and create with a whole new range of flavours and textures while getting all the health benefits of this awesome oil blend at the same time.

FRIED SALAD WITH HAZELNUT BUTTER, CORIANDER & CITRUS

• 1 tbsp Cocavo with Coriander, Ginger & Lime
• 1/2 small zucchini, sliced
• 1/2 head broccoli, chopped into florets
• Handful dried cranberries
• 2 tbsp fresh orange juice
• 1/2 tbsp hazelnut butter
• To serve: spinach, veggies of choice, chopped roasted almonds, toppings of choice

1. Heat Cocavo in a saucepan over medium-high heat. Add zucchini and broccoli and stir-fry for 10 minutes.

2. Add cranberries, orange juice and hazelnut butter. Cook for another 5 minutes, stirring, until thickened.

3. Serve with spinach, veggies, almonds, and additional toppings.

4. Enjoy!