Veggie Grain Bowl with Spring Garlic Cashew Pesto from Two Hands NYC

Two Hands Grain Bowl

Ingredients

• ¼ cup Farro
• ¼ cup Bulgur
• 1 x Boiled Egg
• Half cup Cherry Tomatoes
• 1 x Portobello mushroom cap roasted
• table spoon of feta
• table spoon of basil pesto
• table spoon of raisins
• pinch of parsley
• pinch of mint
• handful of watercress
• Extra virgin olive oil

Instructions

1. Rinse bulgar and farro before cooking in boiling water. Strain and mix together adding a table spoon of basil pesto, a splash of olive oil and a pinch of salt.
2. Tare off some parsley and mint and stir through mix. Give the mint a good slap.
3. Halve the cherry tomatoes and dice the Portobello mushroom, stir through grain mix.
4. Add a handful of watercress and loosely stir through the mix.
5. Add entire mix to a bowl, top with a crumble of feta and a 7min boiled egg.
6. Salt and pepper to taste.

Spring Garlic Cashew Pesto Dressing

Ingredients

• 1 cup raw unsalted cashews
• 3 sprigs of spring garlic, which part only
• 2qts of spinach
• 1pt basil
• 1pt of extra virgin olive oil
• 90g lemon juice
• 2 ½ tablespoons of kosher salt

Instructions

1. Pulse the cashews until they are crushed
2. BE CAREFUL not to turn the nuts into a paste -- Size should be like a grain of rice
3. Add the spinach 1 qt at a time and gradually add the extra virgin olive oil
4. Add the lemon juice
5. Pulse
6. Season with salt to taste
7. Tip: the mix should be chunky