Method
Ingredients
Ingredients
- 1 x 250g sachet Tilda Pure Basmati rice
- 6 truss cherry tomatoes
- 1 Tbsp olive oil
- 100g smoked bacon, diced
- 1 cup sliced mushroom
- 1 Tbsp coconut aminos
- 6 Tuscan kale leaves, stripped
- 2 eggs
- 1 avocado
- 1 tsp dukkah/sesame seeds
- 1 Tbsp chopped chives
Method
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Heat oven to 180°C
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Place tomato truss on a baking tray and drizzle with olive oil. Bake for 15 mins.
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Heat a large frying pan over medium-high heat and also put a pot of water on to boil.
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Place the bacon in the frying pan and cook until browned, then add the mushrooms and cook until golden and crisped.
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Tip the rice into the pan and combine with the other ingredients before adding the coconut aminos and stirring to coat.
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Blanch the kale in the boiling water for 3 min and then drain. While it cooks, fry two eggs.
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Cut the avocado in half and remove seed and skin before sprinkling the dukkah over the cut edges.
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Sprinkle the chives over the rice and stir through. Build your bowls by adding the rice, kale and avocado.
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Gently place the roasted tomatoes and then top with the fried egg. Season to taste and enjoy.
