
Black rice salad bowl with roast eggplant and miso
Eggplant, brown rice, black rice, edamame, green chilli, spring onion, sesame oil, salt, rice bran oil.
Tamari nuts: cashews, pepita seeds, tamari.
Dressing: white miso, ginger, gluten free soy sauce, sesame oil, rice wine vinegar, mirin.
INDIVIDUAL | SMALL | |
ENERGY | 5350.9kj | 10,701.8kj |
PROTEIN | 38.1g | 76.2g |
FAT TOTAL | 57.6g | 115.2g |
- SATURATED | 9.7g | 19.4g |
CARBS | 142.5g | 285g |
- SUGARS | 14.8g | 29.6g |
SODIUM | 3105.2mg | 6210.4mg |
Frozen product. Once defrosted, consume within 48 hours.
Please note: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.
INDIVIDUAL: Defrost fully. For best results, remove the sachet of dressing and nuts, peel back the film slightly then microwave for 1-2 minutes, or you can serve as is at room temperature. Toss with the sachet of dressing, adding a handful of baby spinach, sliced cucumber and any protein like grilled chicken or fish if wished, and serve sprinkled with the tamari nuts.
SMALL: Defrost fully. For best results, remove the sachet of dressing and nuts, peel back the film slightly then microwave for 3-4 minutes, or you can serve as is at room temperature. Toss with the sachet of dressing, adding a handful of baby spinach, sliced cucumber and any protein like grilled chicken or fish if wished, and serve sprinkled with the tamari nuts.