Recipes
Date posted: 26/02/2020
Ingredients
| Three colour quinoa | 300g |
| Bulgar wheat | 300g |
| Tilda easy cook wholegrain rice | 380g |
| Pure olive oil glass | 20ml |
| Everyday Favourites edamame soya beans | 300g |
| Yutaka 100% natural traditional korean Kimchi | 200g |
| Ramona’s Kitchen Japanese edamame dip | 200g |
| Baby leaf spinach fresh | 20g |
| Pier 7 raw Scottish salmon portions (skinless) 140-170g | 5 |
| Lee Kum Kee teriyaki sauce | 200g |
| Everyday Favourites sesame seeds | 30g |
| Pumpkin seeds | 30g |
Method
- Cook all the grains as per the instructions on the pack and chill well.
- Combine all the grains together and add the oil. Set to one side.
- Blanch and refresh the edamame beans keep chilled.
- Drain the kimchi and set to one side.
- Decant the edamame dip and spinach and set to one side.
- Coat the salmon with teriyaki sauce and roast until cooked, chill and flake into large chunks - set to one side.
- Toast the sesame & pumpkin seeds then set to one side to cool.
- To assemble place the grain mix into the pot then arrange all components around. Finish with toasted seeds.