Ingredients
The Veg
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Asparagus, trimmed 200.0 g
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Zucchini, chopped 350.0 g
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Turmeric, ground 5.0 g
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Cauliflower, florets 550.0 g
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Pumpkin, diced 500.0 g
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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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Chickpeas, rinsed and drained 500.0 g
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Cherry tomatoes, vine-ripened and truss 800.0 g
The Nuts and Seeds
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Pepita seeds 150.0 g
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Cashews 400.0 g
To Serve
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Eggs, soft boiled 10.0 x
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Black rice, cooked 1.0 kg
Preparation
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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.
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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.
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To Serve
- Warm KNORR Hollandaise 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 Sauce, and garnish with seeds and cashews.
