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  • Black rice(or wild rice or brown rice) 1.0 kg
  • Chickpeas(rinsed drained and roasted) 500.0 g
  • Olive oil 50.0 ml
  • Pumpkin(diced, roasted) 500.0 g
  • Salt 10.0 g
  • Pepper 5.0 g
  • Tomatoes, cherry(vine-ripened and truss) 800.0 g
  • Pumpkin seeds (toasted) 150.0 g
  • Cashews(toasted) 400.0 g
  • Asparagus(trimmed) 200.0 g
  • Zucchini(pieces) 350.0 g
  • Cauliflower florets 550.0 g
  • Robertsons Ground Turmeric powder 5.0 g
  • Eggs(soft boiled) 10.0 pc

Healthy and packed with texture, colour and goodness.



  1. Method

    • Rinse the uncooked black rice. Bring pot of water to the boil, add rice and cook.
    • Wash the chickpeas and lay out on an oven tray, drizzle with a little olive oil and season, slide in the oven and bake until just coloured.
    • Dice the pumpkin and scatter on an oven tray with a little oil salt and pepper. Bake in oven until just soft.
    • Place the trussed cherry tomatoes onto a lined baking tray and drizzle with oil, salt and pepper. Bake until just blistered.
    • Heat a medium pan. Drizzle with oil and then toss in the pumpkin seeds. Toss seeds with a little salt and pepper until golden. Remove from pan. Repeat with the cashews.
    • On a heated grill, char the asparagus and zucchini. Once they have char marks, remove from heat and set aside for use.
    • In a bowl toss the cauliflower with a little oil and turmeric. Toss onto char grill and cook until coloured.
    • Fill a pot with 2 L of water, add in eggs and allow to boil. Once boiling, cook your eggs until desired.
    • Take Knorr Professional Hollandaise Sauce and place on a low heat.
    • To assemble the dish, arrange all the ingredients in the bowl before placing the egg (in half) on top followed by Knorr Professional Hollandaise Sauce. Garnish with fresh herbs and seeds.