Meat Free Week Info

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+ Ingredients 

100 grams white basmati rice
6-8 green beans
½ cup of diced roasted red pepper peeled
¼ ripe avocado sliced length ways
½ cup of very finely sliced Lebanese cucumber
6 stems of tinned asparagus
thin slices of flavoured tofu
½ cup of roasted peeled pumpkin chunks
½ lemon cut into quarters
2 teaspoons of pickled ginger

+ Ingredients - Dressing
½ cup of freshly squeezed orange juice
4 tablespoons of sesame oil
Pinch of salt and pepper to taste
+ Method

Cook rice and drain
Blanche green beans
Grill sliced tofu and red pepper (remove skin and dice)
Thinly slice avocado length ways
Slice cucumber thinly
Drain 6 stems of asparagus
Boil pumpkin chunks until tender but firm enough to place on a place

Place the red pepper in a mound in the middle of both plates/bowls
Arrange the other ingredients from middle to outer edge in a clock-like arrangement on both plates/bowls, spreading the ingredients out so there are no gaps at the edges of the bowl

Shake OJ and sesame oil vigorously add salt and pepper to taste
Pour dressing over the bowl and place pickle ginger slices on green beans and lemon slice on the avocado for a colour contrast

Serves 2