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.
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