Green Goddess & Thai Jasmine Rice

Ingredients

2 x Veetee Steam Filtered Thai Jasmine Rice

4 eggs, boiled

100g edamame beans

2 garlic cloves, peeled

1 lemon, juice

100g spinach

1 handful fresh basil, leaves picked

2 tbsp tahini

3 tbsp olive oil

1 little gem lettuce, chopped

4 spring onions, chopped

200g asparagus, trimmed

1 tbsp nigella seeds

Method

Cook the eggs in boiling salted water. For a slightly jammy egg, boil room temperature eggs for 6 minutes (cook for 8 minutes if you like a harder yoke). Remove the eggs and cool in cold running water, peel and slice into quarters.

When you take the eggs out, leave the water in the pan and cook the edamame and asparagus for 3 minutes, then drain and refresh in cold running water.

Make the green goddess dressing. Peel the garlic cloves. Juice the lemon. In a blender or food, blitz together the spinach, basil leaves, lemon juice, garlic, tahini,  olive oil and a handful of the edamame beans. Add a splash of water if needed. Check the seasoning and adjust to taste, adding a splash of water if needed.

Finely chop the little gem lettuce and spring onions.

Cook the Veetee Thai Jasmine Rice  in the microwave according to the packet instructions. Once cooked, fluff with a fork.

Divide the Veetee Thai Jasmine Rice between bowls. Layer the little gem lettuce, edamame beans, spring onions and asparagus over the rice. Add the eggs and scatter over the nigella seeds.