Mega grain and green bowl

SERVES 4 PREP AND COOK TIME 20 MINUTES

⅓ cup (80ml) extra virgin olive oil, plus 1 tablespoon extra

1 clove garlic, crushed

2 x 250g packets microwave brown rice and quinoa mix

600g brussels sprouts, trimmed, halved

300g cavolo nero, trimmed

1 teaspoon smoked paprika

2 medium avocados (500g), sliced

⅓ cup (65g) pumpkin seeds, toasted

TZATZIKI DRESSING

2 Lebanese cucumbers (340g), seeded, grated coarsely, plus extra thinly sliced

½ teaspoon sea salt flakes

1 cup (280g) Greek yoghurt

1 small clove garlic, crushed

3 teaspoons lemon juice

1½ tablespoons finely chopped fresh dill PICK-YOUR-PROTEIN

12 white fish fillets (960g), skin on OR

400g can lentils, drained, rinsed

1 TZATZIKI DRESSING Combine cucumber and salt in a bowl; refrigerate for 20 minutes or until cucumber releases liquid. Drain in a colander; squeeze out excess liquid. Transfer cucumber to a bowl; add remaining ingredients. Stir to combine; season to taste. Top with extra cucumber and dill if desired.

2 Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook garlic for 30 seconds. Add rice and quinoa mix; cook, stirring, for 5 minutes or until starting to crisp. Transfer rice mixture to a bowl; season.

3 Heat 2 teaspoons of the oil in same pan; cook brussels sprouts, turning occasionally, for 5 minutes or until charred and tender. Transfer to a plate.

4 Heat another 2 teaspoons of the oil in same pan; cook cavolo nero, turning, for 2 minutes or until just starting to wilt. Transfer to a plate. Wipe pan clean.

5 Combine paprika, extra oil and your choice of protein in a bowl; season. Heat remaining oil in pan over high heat.

6 Cook chosen protein:

FISH Cook fish for 2 minutes on each side or until just cooked through.

LENTILS Cook lentils until warmed through. Add to rice mixture; stir gently.

7 Divide rice mix among bowls; top with fish, if using, brussels sprouts, cavolo nero, avocado and pumpkin seeds. Drizzle with dressing.