Broccoli and cauliflower ‘rice’ with summer veges

Instructions

1. Heat a large non-stick frying pan over medium-high. Lightly toast coconut, stirring, for 1–2 minutes. Remove from pan and set aside.
2. In a food processor, blend cauliflower and broccoli florets until they resemble rice. Add oil to coconut pan and return to heat. Add cauliflower and broccoli ‘rice’, garlic and ginger. Cook, stirring often, for 3–4 minutes.
3. Add asparagus and snow peas. Cook, stirring, for 2 minutes, or until tender. Add chicken and warm through. Toss through tomatoes, spring onions and fresh herbs, if desired.
4. Divide mixture among 4 bowls. Drizzle with tamari, and scatter with toasted coconut and herbs, if you like. Serve with multigrain sourdough bread.