1 bunch broccolini
1 small bunch Kale leaves
Silver beet leaves
100 gm Sugar snaps
1/2 cup Garden peas
2 cloves smashed garlic.
1 table spoon extra virgin olive oil
2 tablespoons chicken stock
1/2 cup cooked brown rice and quinoa cooked in chicken stock flavoured with ginger and kaffir lime leaves.
In a large fry pan warm the EVOO and lightly panfry the greens and smashed garlic. Finish with a splash of flavoured chicken stock.
Spiced Seed Mix
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
Sea salt and pepper
2 tablespoon EVOO
Preheat oven 140°C
Place all ingredients on a oven proof tray lined with baking paper.
Place in preheated oven and cooked until seeds are toasted, stirring often.
Tahini Lime Dressing
1/2 cup Tahini paste
1 tablespoon Dijon mustard
Zest and juice of 1 lime
1 teaspoon Sesame oil
Combine all ingredients in a high powered blender and pulse to form smooth paste add warm water to obtain desired consistency.
Place warm cooked rice and quinoa in the base of your serving bowl.
Add sautéed vegetables and top with 1/2 avocado and herbs.
Drizzle with tahini dressing and mixed seeds.
Note: Pan frying - moderate to heavy cooking ST SP motors