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.
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