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The Veg

  • Asparagus, trimmed 200.0 g
  • Zucchini, chopped 350.0 g
  • Turmeric, ground 5.0 g
  • Pumpkin, diced 500.0 g
  • Oil 20.0 ml
  • Salt 10.0 g
  • Pepper 5.0 g
  • Chickpeas, rinsed and drained 500.0 g
  • Cauliflower, florets 550.0 g
  • Cherry tomatoes, vine-ripened and truss 800.0 g

The Nuts and Seeds

  • Pepita 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 some oil in a medium pan. Toss in the pepita seeds with salt and pepper. Toast until golden. Remove from pan. Repeat with the cashews.
  3. To Serve

    • Warm KNORR Hollandaise Gluten Free Sauce over a low heat.
    • To assemble the bowl, arrange the cooked black rice and veg together. Top with a soft-boiled egg, cut in half. Drizzle with KNORR Hollandaise Gluten Free Sauce, and garnish with seeds and cashews.