Veggie Grain Bowl with Spring Garlic Cashew Pesto

Serves 1-3 Bowls

Two Hands Grain Bowl


  • 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

  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


  • 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


  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