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Ingredients

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Step 1:

  • 1 tin Chickpeas
  • Vegetable mix 1 kg
  • Oil 150 g
  • Robertsons Paprika
    Robertsons Paprika
    5 g
    Added to cart: Robertsons Paprika
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    15 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    5 g
    Added to cart: Robertsons Barbecue Spice
  • Broccoli florets 500 g
  • Cashew nuts 100 g

Step 2:

  • 500 g Brown & wild rice mix
  • Water 1.5 l

Step 3:

  • Kale 300 g
  • Oil (for deep frying)
  • Basil pesto 50 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    300 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Rocket and salad leaves 150 g

Preparation

  1. Step 1:

    • Pre-heat oven to 160 °C. Drain and rinse chickpeas. Mix together all ingredients to make veggie mix. Place veggie mix into a roasting pan and roast for 30 min. Remove and set aside.
  2. Step 2:

    • Cook as per packaging instructions.
  3. Step 3:

    • Remove the stalks from the kale and tear the leaves. Heat oil in deep fryer and fry kale until crispy. Mix together the basil pesto and Hellmann's Tangy Mayonnaise.
    • To assemble: in a grab-and-go container, start with the salad and rocket mixture, then place a spoonful of cooked brown rice, top with the veggie mix followed by a spoonful of basil mayo. Garnish with the deep-fried kale. Seal and serve.
  4. Hint:

    Save time by roasting all the vegetables beforehand and use vegetables in season.
  5. Chef's Tip:

    Pasta can be used in place of rice and barbecue chicken can be added for extra protein.