Spring Green Bowls

Ingredients

• •1 cup flat-leaf parsley leaves
• •1 cup mint leaves
• •¼ cup lemon juice
• •2 whole green onions
• •¾ cup Greek-style yogurt
• •½ clove garlic
• •1 to taste sea salt and pepper
• •600 g broccoli florets
• •1 tablespoon extra virgin olive oil
• •1 to taste sea salt and pepper
• •150 g sugar snap peas
• •1 cup edamame beans
• •2 tablespoons hemp seeds
• •2 whole avocados
• •¼ cup pickled ginger

Cooking Instructions

1. 1.

   Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.

   5 min

2. 2.

   In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool.

   8 min

3. 3.

   Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli rice with the peas, edamame, avocado and ginger. Drizzle with the dressing to serve.

   10 min