Avocado yoghurt greens with pepitas and rice

Ingredients

Avocado yoghurt dressing

  • 1 medium avocado (250g), chopped coarsely
  • 3/4 cup(200g) greek-style yoghurt
  • 1/4 cupfresh basil leaves
  • 2 tbsplime juice
  • 1 small clove garlic, chopped finely
  • 1 tbspolive oil
  • 1 tbspwater

Greens etc.

  • 150 gsnow peas, trimmed
  • 200 ggreen beans, trimmed, halved lengthways
  • 200 gbroccolini, halved on the diagonal
  • 2 tbspolive oil
  • 500 gpackaged brown microwave rice
  • 2 tbsppepitas (pumpkin seeds), toasted, chopped coarsely
  • 1 medium avocado (250g), sliced thinly
  • 1 tbsppepitas (pumpkin seeds), toasted, extra

Method

  1. Make avocado yoghurt dressing: Blend or process ingredients until smooth and combined; season to taste.
  2. Boil, steam or microwave peas, beans and broccolini, separately, until tender; drain. Place peas, beans and broccolini in a large bowl with oil; toss to combine. Cover to keep warm.
  3. Cook rice following instructions on packet. Combine rice and chopped pepitas in a medium bowl; season to taste.
  4. Serve rice topped with three-quarters of the dressing, then vegetables, avocado, remaining dressing and extra pepitas.

Tips

For a spicy version, add 2 teaspoons chopped pickled jalapeños to the dressing.