Recipe Inspiration

Ingredients...

500g Tilda Brown & White Rice

1 Large cauliflower – cut into bite size florets

25g Essential Cuisine Indian Inspired Korma Seasoning

100g Cooked Chickpeas

25ml Olive oil

200g Cooked Quinoa

½ Cucumber sliced

150g Cherry tomatoes halved

40g Red onion thinly sliced

40g Shaved carrot slices

10g Torn fresh parsley

Method...

1. Cook the Tilda White & Brown Rice and quinoa as per instructions.

2. Add the cauliflower florets to a bowl, adding 15ml olive oil and Indian Inspired Korma Seasoning, toss until all the cauliflower is coated and place on a lined baking sheet, place in the oven and roast for approx. 25 mins flipping halfway through cooking, it should appear charred and tender through.

3. Add the chickpeas to the bowl and 15ml olive oil, toss in the oil until all chickpeas are coated, place onto a baking sheet and roast in the oven for approx. 10-15 mins until crisp and golden in colour.

4. Assemble the bowls by dividing the rice and quinoa into 2 areas, top these with the cauliflower, chickpeas, decorating with the cucumber, tomatoes, red onion, carrot then sprinkle with the torn parley. Seve.

Chef Tip: Add a drizzle of the Zafron Foods Yoghurt and Mint Dressing- use vegan alternative if adding dressing.