Ingredients
- Farmstead Scottish rib eye steak 1
- Korean bulgogi paste 50g
- Premium toasted sesame oil 20ml
- Everyday Favourites risotto rice 150g
- S&B black rice 80g
- Three colour quinoa 50g
- Dufrais white wine vinegar 35ml
- Tate & Lyle caster sugar drum 15g
- Pineapple - 1/4 cut sliced 80g
- Tate & Lyle dark brown sugar 15g
- Avocado IQF slices 30g
- Sliced spring onions 15g
- Sliced radish 20g
- Mixed salad leaves 12
- Spiral cut cucumber 25g
- Sliced red chilli 3g
- Everyday Favourites edamame soya beans 30g
- Lion Korean BBQ sauce 40ml
- Everyday Favourites sesame seed 5g
- Pumpkin seeds 5g
Method
- Marinade the steak in the paste & sesame oil overnight.
- Cook both rice’s & Quinoa in plenty of boiling water until tender then refresh in ice cold water and drain.
- Mix the vinegar and white caster sugar together and heat gently until the sugar has dissolved - set to one side to chill then add the sesame oil.
- Mix the rice and grains with the vinegar mix and spoon into a bowl.
- Lay the pineapple onto a baking tray and top with the brown sugar - Grill on a high heat until caramelised,leave to cool until required.
- Top with the vegetables and grilled pineapple and keep in separate sections.
- Sear the steak over the grill until pink then slice and add to the bowl.
- Serve with the BBQ sauce.
- Sprinkle with toasted sesame & pumpkin seeds.
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