Recipes
Date posted: 26/02/2020
Ingredients
| Giant cous cous | 200g |
| Bulgar wheat | 300g |
| Pearled spelt | 200g |
| Tilda easy cook basmati & wild rice | 270g |
| Pure olive oil glass | 30ml |
| Arco lemon juice squeezy | 3g |
| Pumpkin seeds | 30g |
| Sunflower seeds | 30g |
| Free range hard boiled eggs | 10 |
| Baby spinach chilled | 30g |
| Avocado IQF slices - defrosted | 200g |
| Ramona’s Kitchen Egyptian fava bean dip | 200g |
Method
- Cook all the grains as per the instructions on the pack and chill well.
- Combine all the grains together and add the oil.
- Tumble the grain mix with the lemon juice.
- Toast the pumpkin & sunflower seeds.
- To assemble, place the grain mix into the pot then arrange the rest of the components. on top, finish with the toasted seeds.