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Brown rice, grilled greens and green pesto bowl
6
Easy
20 minutes
40 minutes
Ingredients
- 300 g brown rice For the green pesto, blend:
- 100 g herbs (any mix of rocket, watercress, baby spinach or basil), roughly chopped
- 2 garlic large cloves, chopped
- 1⁄4 cup olive oil
- Sea salt, freshly ground pepper, to taste
- 500 g a mix of fine green beans and Tenderstem broccolli
- 300 g halloumi
- Olive oil, a splash
- Sea salt and freshly ground black pepper, to taste
Method
- Cook the rice according to package instructions. Turn off the heat and allow to stand for 5 minutes, covered.
- Turn the rice into a large bowl. Half-fold in the pesto to create a marbled effect. Top with the grilled vegetables and check the seasoning. Add the grilled halloumi. Moisten with a little olive oil if you like and serve in bowls.
- To grill the vegetables, trim the beans but leave whole. Split the broccoli stems lengthways. Oil and season the vegetables and arrange in a single layer on a grill pan. Grill under a high heat for 5 minutes, or until tender and starting to catch. Do so in batches if necessary.
- To grill the halloumi, slice and moisten with oil. Grill for 2–3 minutes until soft. Serve immediately.