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The Veg:

  • Asparagus(trimmed) 200.0 g
  • Zucchini(chopped) 350.0 g
  • Cauliflower florets 550.0 g
  • Olive oil 50.0 ml
  • Robertsons Ground Turmeric powder 5.0 g
  • Pumpkin(diced) 500.0 g
  • Salt 10.0 g
  • Robertsons Ground Black Pepper 5.0 g
  • Tomatoes, cherry(vine-ripened and truss) 800.0 g
  • Chickpeas (rinsed and drained) 500.0 g

The Nuts and Seeds:

  • pumpkin seeds 150.0 g
  • Cashews 400.0 g

To Serve:


  1. The Veg:

    • On a heated grill, char the asparagus and zucchini. Remove from heat when char marks appear. In a bowl, dress the cauliflower with a little oil and ground turmeric. Grill until coloured.
    • Spread the diced pumpkin on a baking tray with oil, salt and pepper. Bake until just soft.
    • Place the cherry tomatoes onto a lined baking tray with oil, salt and pepper. Bake until just blistered.
    • Scatter the chickpeas on a baking tray. Drizzle with oil, season, slide, and bake until coloured.
  2. The Nuts and Seeds:

    • Heat a medium pan. Toast in the pumpkin seeds until golden. Remove from pan. Repeat with the cashews.
  3. To Serve:

    • Warm the Knorr Professional Hollandaise Sauce over a low heat.
  4. To Assemble:

    • To assemble the bowl, arrange the cooked black rice and veg together. Top with a soft-boiled egg, cut in half. Drizzle with Knorr Professional Hollandaise Sauce, and garnish with seeds and cashews.