Ingredients per serve



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.
    • 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.
    • 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.
    • Wash the chickpeas and lay out on an oven tray, drizzle with oil and season, slide in the oven and bake until just coloured.
    • Heat a medium pan. Drizzle with oil and then toss in the pepita seeds. Toss seeds with a little salt and pepper until golden. Remove from pan. Repeat with the cashews.
    • Take KNORR Hollandaise Gluten Free Sauce and place on a low heat.
    • Fill a pot with 2 L of water, add in eggs and allow to boil. Once boiling, cook your eggs until desired.
    • To assemble the dish, arrange all the ingredients in the bowl before placing the egg (in half) on top followed by KNORR Hollandaise Gluten Free Sauce. Garnish with fresh herbs and seeds.