Serves: 4
Prep + cook time: 20 minutes
Avocado yoghurt dressing:
1 avocado, chopped
180ml thick plain yoghurt
60ml (¼ cup) fresh basil leaves
30ml (2 tbsp) lime juice
1 small clove garlic, chopped finely
15ml (1 tbsp) olive oil
15ml (1 tbsp) water
Salt and pepper, to taste
Other ingredients:
150g mangetout, trimmed
200g green beans, trimmed, halved lengthways
200g broccolini, trimmed, thick stalks halved lengthways
10ml (2 tsp) olive oil
500g cooked brown rice
45ml (3 tbsp) pumpkin seeds, toasted and coarsely chopped
1 avocado, thinly sliced
Method:
- Blend dressing ingredients until smooth, season to taste and set aside.
- Boil, steam or microwave mangetout, beans and broccolini separately until tender. Drain.
- Combine vegetables in a bowl, add the oil and toss to coat. Cover and set aside to keep warm.
- Combine the rice with 2 tbsp of the chopped pumpkin seeds in a bowl, mix and season to taste.
- Pour over ¾ of the dressing, then top with the green vegetables, avocado and remaining dressing.
- Sprinkle over the remaining pumpkin seeds and serve.
Cook's note: for a spicy version, add 2 teaspoons chopped pickled jalapeños to the dressing.
