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Ingredients

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Method

  • Rice wine vinegar 10.0 g
  • Honey 10.0 ml
  • Radishes, sliced 250.0 g
  • Sweet potato cubes, roasted 500.0 g
  • Olive oil 25.0 g
  • Brown rice, cooked 600.0 g
  • Barley, cooked 300.0 g
  • Feta cubes 300.0 g
  • Pomegranate 50.0 g
  • Kale, deep fried 50.0 g
  • Sesame seeds, toasted, for garnish
  • Watercress, for garnish

Dressing


Inspired by the versatility of poke bowls and Japanese flavour pairings, this dish brings together a vibrant mix of grains, vegetables and bold umami accents. Chewy brown rice and barley create a hearty base, layered with roasted sweet potato and crisp pickled vegetables for contrast in texture and flavour. With a variety of nourishing ingredients and the dressing served on the side, the bowl invites diners to mix, match and build each bite to their own taste.

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Preparation

  1. Method

    1. Mix the rice vinegar with the honey. Pickle the radish in the marinade overnight. 
    2. Roast the sweet potato cubes gently in olive oil and the Robertsons All Purpose Seasoning at the end of the roasting. 
    3. Mix brown rice, barley, sweet potato, feta, pickled radish pomegranate and kale into a salad. 
    4. Top with toasted sesame seeds and watercress.
  2. Dressing

    1. Serve the dressing on the side.
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