I had leftover roast from dinner last night, so the question was how to revive it and make it appetizing for dinner tonight. My solution was to slice it fairly thinly and smother it in a low Fodmap chimichurri sauce. I made a quick fried rice with leftover rice and chopped up a zucchini and red pepper to add to it for the vegetables. And just like that, I had created a balanced meal with all the necessary macro-nutrients and plenty of micro-nutrients too.
- 1 bunch of spring onions, green part only
- 1 red chili
- ½ cup fresh cilantro
- ¼ cup parsley
- 2 tablespoons fresh oregano
- Juice of ½ a lemon
- Salt & pepper
- 1 tsp garlic infused oil
- Olive oil
- Place all but the last 4 ingredients in a small food processor and blend. (Or chop finely.)
- Add the last 4 ingredients and blend again.
- Serve in a bowl.
If you are interested, follow my wonderful journey through Costa Rica with stops in Tortuguero National Park, Arenal Volcano and Monteverde. What a stunning country!