1 avocado, peeled and deseeded, flesh thinly sliced
200g Japanese seaweed salad, optional
200g edamame beans
1 telegraph cucumber, thinly sliced
300g broccoli florets
2 teaspoons Cockatoo Grove organic olive oil
2 teaspoons Ayam sesame oil
2 teaspoons toasted sesame seeds
Pickled carrot and red onion
150ml white vinegar
150ml rice vinegar
2 tablespoons fish sauce
50g rice malt syrup
1 small red chilli, thinly sliced
2 cloves garlic, peeled and finely chopped
2 carrots, cut julienne
½ medium red onion, peeled and cut into thin wedges
Tahini soy dressing
2 tablespoons unhulled tahini
1 tablespoon Ayam Light soy sauce
½ clove garlic, minced
2 teaspoons rice malt syrup
2-3 tablespoons water, to thin sauce
For sesame broccoli, heat a frying pan over a high heat, add the oils and when very hot add the broccoli and stir fry for 2-3 minutes. Sprinkle over sesame seeds and remove from heat.
For the pickled carrot and onion, place vinegar, rice vinegar, fish sauce and rice malt syrup in a medium saucepan and bring to the boil, stirring occasionally. Add the chilli and garlic and stir to combine. Remove from heat. Place julienne carrot into one jar and the onion slices into a second jar. Pour over the hot liquid, evenly dividing between the jars and fit with a lid. Shake well, leave to pickle and once cool place in the fridge.
For tahini dressing, place all ingredients in a bowl and whisk until smooth, gradually adding water to reach a sauce consistency.
Cook the edamame beans according to packet instructions.
To prepare bowls, cook rice according to packet instructions. Divide between 2 serving bowls. Working in wedges around the bowl, fill each wedge with a topping, finish with shredded ceres seaweed snacks and drizzle with a little tahini dressing to serve. Excess of toppings can be stored in air tight containers in the fridge for up to 1 week and the jars of pickles for up to 3 weeks.
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