Ingredients
Method
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Black Rice 1.0 kg
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Oil 20.0 ml
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Salt 10.0 g
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Pepper 5.0 g
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Asparagus, trimmed 200.0 g
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Zucchini, pieces 350.0 g
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Cauliflower, florets 550.0 g
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Turmeric, ground 5.0 g
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Pumpkin, diced, roasted 500.0 g
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Cherry tomatoes, vine-ripened and truss 800.0 g
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Chickpeas – rinsed drained and roasted 500.0 g
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Pepita seeds – roasted 150.0 g
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Cashews, roasted 400.0 g
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Eggs, soft boiled 10.0 x
Preparation
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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 Sauce and place on a low heat.
- Fill a pot with 2lt 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 sauce. Garnish with fresh herbs and seeds.
