For 1 bowl

- 5 tablespoons of organic whole grain basmati rice
- ½ lawyer
- 1 small zucchini roasted in the oven
- ½ ball of organic Mozzarella cheese
- Some almonds
- Sunflower seeds
- Pumpkin seeds
- Fresh basil
- Organic sesame oil
- Organic extra virgin olive oil
- Guérande salt & pepper
- Gomasio

As soon as you have a little time on your hands, think about cooking grains and legumes in advance and in quantity. You can store them in the refrigerator in an airtight glass box.

For this recipe, I used part of the 500g of brown rice cooked in advance.
It can easily be replaced by spelt, bulgur...

# Once the rice is on the plate, add a little sesame oil and gomasio (salt and sesame mixture).

# Cut the zucchini previously roasted in the oven (small zucchini cut in half lengthwise, a dash of olive oil, salt & pepper, herbs de Provence.). Add to ¼ of the plate on top of the rice.

# Cut the Mozzarella ball into slices or cubes. Arrange on ¼ of the plate over the rice. Add a drizzle of olive oil and a grind of Guérande salt.

# Cut ½ avocado into thin slices and arrange again on ¼ of the plate. Pass a turn of the mill of Guérande salt.

# Chop fresh basil and sprinkle on top,
add the seeds and almonds.

Have a good tasting!
Aude