mat osv.

Ingredients
2 heaped tablespoons cooked Black Rice
2 Eggs at room temperature
1 handful Greens – mixed leaves, baby spinach, rocket or other lettuce
1 handful Bush Beans
½ cup chopped Cucumber
½ Celery Stalk, chopped
1 tablespoon Pesto*
1 tablespoon chopped Red Onion
1 tablespoon Extra Virgin Olive Oil
Sea Salt and Freshly Cracked Black Pepper

Method

1. Cook your black rice. I always make extra to have on hand in the fridge for quick and healthy meals, so use 1 cup uncooked rice. It’s a good idea to soak your black rice if you can, so do so a few hours before cooking by rinsing then covering the rise with water in a pot. Drain and rinse the rice again, then cook your rice in 4 cups water by bringing it to the boil on the stove and then simmering for ~30 minutes until tender (be careful not to burn it, add more water if required). Take off the heat, drain any remaining water and then cover with a lid for 10 minutes.
2. Meanwhile, boil your eggs by placing your room temperature eggs in a small pot then cover with cold water. Bring to the boil on the stove then turn off the heat and cover with a lid. Leave it for 10 minutes then drain and rinse with cold water, then leaving it to sit in cold water until completely cooled before peeling.
3. Assemble your greens and vegetables in a bowl, then add the rice and the halved boiled eggs. Top with a scoop of pesto, scattered onion, then drizzle extra virgin olive oil and season with sea salt and pepper.

* Carrot top, peptia and chilli pesto

Ingredients

1/3 cup Pepitas, lightly toasted
100g Carrot tops and stems (the green part of your bunch of carrots), rinsed well to ensure no dirt remains
30g Coriander leaves
1 clove Garlic
½ a small chilli, seeds removed (more or less depending on your preference for heat)
1 heaped teaspoon Miso Paste
1/2 cup Extra Virgin Olive Oil
Freshly cracked Black Pepper

Method

1. In a food processor, blend the pepitas, carrot tops, coriander, garlic, chilli and miso until incorporated.
2. Drizzle the oil slowly in as you continue to blend until a smooth paste (add more or less to achieve your desired consistency).
3. Taste and adjust seasoning as desired. Store in an airtight container with a layer of olive oil. This pesto is best eaten in a few days in salads, sandwiches or as a dip.