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Step 1:

  • Vegetable mix 1 kg
  • Oil 150 g
  • Broccoli florets 500 g
  • Cashew nuts 100 g
  • Chickpeas 410 g

Step 2:

  • Water 1.5 l
  • wild and brown rice 500 g

Step 3:

  • Kale 300 g
  • Oil (for deep frying)
  • Basil pesto 50 g
  • Rocket and salad leaves 150 g
  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 the rice 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.