1 x Riverview Farms Hot Roast Pork with Crackle, cut into bite-sized pieces
1 x cup tricolour quinoa, rinsed
1 x bunch broccolini, trimmed
2 x tsp grapeseed oil
1 x continental cucumber, sliced
1 x avocado, sliced
¼ cup pistachio dukkah
½ cup fresh mint or coriander leaves
Sea salt & cracked black pepper
Cook quinoa according to packet instructions.
Meanwhile, heat a non-stick frypan over medium-high heat. Toss broccolini in oil and transfer to hot pan. Cook for 3-4 minutes until charred and crisp-tender but still vibrant. Transfer to a chopping board and cut into 4cm lengths.
To assemble, divide quinoa between 4 serving bowls. Arrange broccolini, pork, cucumber and avocado around the bowl. Season with salt and pepper. Dollop hummus over the top, sprinkle with dukkah and scatter over fresh herbs. Serve.