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  • Buckwheat 500.0 g
  • Water(3-4 L)
  • Green pepper 500.0 g
  • Whole Corn Kernels 500.0 g
  • Hellmann's Tangy Mayonnaise 2.5kg 200.0 g
  • Parsley, ItalianChopped 20.0 g


  • Avocado(stoned and skin removed) 4.0 whole
  • Hellmann's Tangy Mayonnaise 2.5kg 100.0 g

Rocket leaves

  • Rocket 400.0 g

Brinjal coated in Knorr Original Chicken Breading served on a bed of buckwheat. Top it with green pepper, corn, Hellmann’s Tangy Mayonnaise and avo quac for a flavour-packed meal. Just seal and serve!



  1. Brinjal/eggplant:

    • Slice the brinjal/eggplant, heat the oil in the pan. Coat the brinjal in the Knorr Professional Original Chicken Breading and fry until brown.
    • Remove from the heat, place on paper towel and set aside.
  2. Buckwheat:

    • Rinse the buckwheat under cold water, pour into a pot with the water and cook for 30 min until the buckwheat is soft. Be careful not to overcook it.
    • Rinse under cold water. Once all the water has drained from the buckwheat add the green pepper, corn, Robertsons Cajun Spice and Hellmann’s Tangy Mayonnaise.
    • Add the flat leaf parsley, mix together and set aside.
  3. Guacamole:

    • Slice the avocado in half, mash or blend in a liquidiser.
    • Add the Hellmann's Tangy Mayonnaise.
    • Mix well.
  4. Rocket leaves

  5. Building the Bowl:

    • Use the picture as a guide to fill the poke bowl with rocket leaves, followed by the buckwheat, slices of brinjal and guacamole.
    • Seal and serve.
  6. Chef’s tip!

    • Add roasted pepper to add more texture or replace the buckwheat with cooked lentils!