∙ Rain­bow vegie noo­dle bowl

taste.com.au - - THIS MONTH -

serves 4| prep 20 mins (+ cool­ing time) | cook­ing 30 mins

200g (1 cup) brown rice

1 bunch baby car­rots, trimmed, peeled

1 bunch broc­col­ini, trimmed

1 bunch as­para­gus, trimmed

60ml ( 14⁄ cup) ex­tra vir­gin olive oil, plus

2 tsp, ex­tra

2 tbs fresh lemon juice, plus lemon halves and lemon zest, to serve

1 tsp honey 250g haloumi, thinly sliced

14⁄ red cab­bage, shred­ded Gua­camole, to serve Snow pea ten­drils or baby spinach, to serve 1 Cook the rice in a large saucepan of boil­ing wa­ter for 25 min­utes or un­til ten­der. Drain and set aside to cool. 2 Mean­while, steam the baby car­rots un­til ten­der. Place the broc­col­ini and as­para­gus in a large heat­proof bowl and cover with boil­ing wa­ter. Set aside for 2 min­utes or un­til ten­der-crisp. Drain and trans­fer to a large bowl of iced wa­ter to cool. Drain and pat dry. Cut any thick stems of broc­col­ini in half length­ways. Cut the as­para­gus in half length­ways. 3 Com­bine the olive oil, lemon juice and honey in a small screw-top jar. Sea­son. Seal tightly and shake to com­bine. 4 Driz­zle 2 tbs dress­ing over rice. Stir to com­bine. Di­vide rice among serv­ing bowls. 5 Heat the ex­tra 2 tsp olive oil in a fry­ing pan over medium heat. Cook haloumi for 1 minute each side or un­til golden. Di­vide haloumi, car­rots, broc­col­ini, as­para­gus and cab­bage among serv­ing bowls. Top with gua­camole, snow pea ten­drils or spinach, and lemon zest. Driz­zle with re­main­ing dress­ing. Serve with lemon halves. PER SERVE • 21g pro­tein • 32g fat (10g sat­u­rated fat) • 46g carb • 7g di­etary fi­bre • 576 Cals (2407kj)

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