Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Method

  • 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.

...

Preparation

  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.
Home
Products
Favorites
Cart
Recipes
Menu