1 small white onion, grated
2 garlic cloves, crushed
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
To make the almond sauce, start by placing the oil into a fry pan.
Fry onion and garlic on low heat for 5 minutes or until slightly browned.
Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir in a desired amount of chili flakes. Leave to cool slightly and remove excess oil. Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well. To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.
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