Method

Veggie Poke Bowl

Preheat the oven to 200 C.

Drizzle the aubergine with olive oil and season with salt and pepper. Place onto a foil-lined baking tray and roast in the oven for 25-35 minutes until golden brown.

While the aubergine is roasting, blanch the mangetout in a pot of salted boiling water for 30 seconds. Remove from the water and shock in cold water to stop the cooking process and retain some of the crunch. Slice lengthways and set aside

Do the same with the broccolini – add to the same boiling water and cook for 1 minute then remove. It is an optional step to grill the broccolini if you would like to add a little charry flavour.

Brush with a little olive oil and grill on a heated griddle pan, when cooked remove and set aside. Cook the edamame according to packet instructions and then de-shell.

To soft boil the eggs, add to a pot of hot water and bring up to a boil, time for 7 minutes and then remove and place into cold water to stop the cooking process. Once cooled, peel, slice lengthwise in half and set aside.

Green Goddess Dressing

Pop all the ingredients for the dressing into a blender and blitz until smooth. Season to taste.

To Serve

To plate up, portion the cooked Allsome Rice into 4 serving bowls. Arrange the other ingredients – add a few leaves of spinach to each bowl, followed by roasted aubergine cubes, a fan of avo slices, mange tout, broccolini and edamame.

Add 2 egg halves to each bowl, as well as a heaped tablespoon of hummus. Garnish with spring onions and micro herbs, drizzle with dressing the serve.