Plant-Based
Roast miso eggplant with creamy avocado, crisp capsicum and cucumber, tossed with brown rice and quinoa and drizzled with a toasted sesame and ginger dressing.
sunflower and sesame seed mix, precooked brown rice and quinoa, miso sauce, avocado, red capsicum, Lebanese cucumber, eggplant medium, ginger, spring onions
