Super Healthy Lunchtime Bowl

Instructions

In a bowl, mix a teaspoon of olive oil with the dill and half a teaspoon of garlic salt and combine. Slice the mushrooms in half and brush the mixture over the mushrooms.

Place over a medium heat on the grill for 10 to 15 minutes. Turn every 5 minutes.

Heat the cauliflower in a steamer for 4 to 5 minutes or until the cauliflower florets are tender. Carefully remove from the steamer, drain and tip the florets in to a bowl. Drizzle in oil and sprinkle with salt, pepper and fresh herbs.

Meanwhile, bring the rice to a boil in a pot of water with a pinch of salt. Once cooked, drain the rice and fluff with a fork.

In a large bowl, add the mushrooms, rice, beans and cauliflower.

Cut an avocado in half and carefully chop in to cubes. Add to the bowl a long with the washed lettuce, tomato segments and bean sprouts.

In the centre of the bowl, add the hummus, scatter the bowl with linseed, sprinkle chopped coriander on top and squeeze lime juice over everything!