Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: Makes 1 portion
Dietary Notes: Vegetarian (vegan if the goat’s cheese is removed
1.Heat 100ml of vegetable until around 200c, add black rice and fry until puffed. Strain.
2. Warm carrot puree, add quinoa and hazelnuts.
3. Add heirloom carrots to a fry pan, add honey and carrots, cook until golden brown.
4. Combine spinach and rocket to quinoa, stir until wilted. Season to taste .
5. To serve, place quinoa in the serving bowl, top with carrots and goat’s cheese.
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