Makes 3 x lunches
3/4 cup (uncooked) Black rice
2 x Zucchini (made into noodles)
1/6 head of White cabbage
1 head of Broccoli (blanched)
100g Green beans (blanched)
1/4 bunch Parsley
6 x Eggs (room temperature)
3 tbsp Dukkah (recipe in our Vegan eBook + Low FODMAP eBook)
1/2 cup Tahini
1 cup Orange juice
1/2 cup Currants
Cook brown rice.
Thinly shred white cabbage, chop broccoli into bite sized pieces and the same for green beans. Blanch green beans and broccoli in boiling water until vibrant green then rinse under cold water.
Add zucchini noodles, white cabbage, broccoli, green beans and roughly chopped parsley to a large bowl. Add cooked and cooled black rice to the bowl.
Fill a small saucepan half full with water then boil water on the stove-top. Gently add your eggs to the boiling water then put your kitchen timer on for 8 minutes. Once the eggs are cooked, drain them off and add the eggs to iced water.
Combine orange juice and currants in a small saucepan. Bring to a gentle simmer on the stove and then turn off the heat. Drain and reserve the orange juice. Add currants to salad.
Combine tahini and reserved orange juice in a small jar or NutriBullet. Season with salt and pepper, then blitz until smooth.
Toss the dressing through the salad to your liking. Shell the eggs and slice in half, then place on top of salad. Garnish with dukkah.