VEGIES & GRAINS BRUNCH BOWL

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 3508kj COST $$$$$

2 tbsp olive oil 400g Jap pumpkin, peeled, seeded, diced 425g packet corn cobettes 1 head broccoli, florets 1 bunch asparagus, halved 60g bag baby rocket 4 eggs, soft boiled, peeled, halved 2 tbsp dukkah toasted Lebanese bread, labneh, to serve

CHICKPEA & LENTIL RICE

450g packet microwave brown rice, cooked 400g can lentils, rinsed, drained 400g canned chickpeas, rinsed, drained ¼ cup lemon juice 2 tbsp extra-virgin olive oil 2 tbsp tahini 1 tbsp honey 1 Preheat oven to hot, 200°C. 2 Arrange pumpkin on a baking tray and toss with half the oil. Season. Roast 25-30 mins until tender. Set aside.

3 Toss corn, broccoli and asparagus on another baking tray with remaining oil. Season. Roast 10-12 mins until just tender.

4 CHICKPEA & LENTIL RICE

Meanwhile, in a large bowl, combine rice, lentils and chickpeas. Mix with combined lemon juice, oil, tahini and honey. Season to taste.

5 Toss pumpkin and rocket through rice. Serve topped with remaining vegetables, egg and sprinkled with dukkah. Serve accompanied with toasted Lebanese bread and labneh, if liked.