Serves: 2 | Prep Time: 10 Minutes | Cooking Time: 10 Minutes
OPTIONAL: For a thicker sauce, mix 1 tsp of cornflour with 2 tsp of water in a bowl and stir until the cornflour is dissolved. Pour the cornflour into the Pepperberry sauce, stirring constantly. Cook for a further 2 minutes.
TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience.
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