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  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 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.