URGENT UPDATE: Please note the kff website will be unavailable and it won't be possible to order between 7:00pm-9:00pm Sunday 12th July.
To help us manage deliveries efficiently, online orders cannot be placed after 2pm. Orders placed before 2pm will be delivered the next available delivery day, orders placed after 2pm will be delivered on the next available day (not next day).
KIKKOMAN Tamari Gluten Free Soy Sauce (053690)
TATE & LYLE Light Brown Soft Sugar (054673)
CENTAUR Coconut Milk (18% Fat Content) (056865)
PREP Toasted Sesame Oil (061006)
Toasted Coconut Chips (070356)
Boil the rice in a large saucepan with the coconut milk and stock for 15-20 minutes, uncovered, stirring occasionally.
Place the soy sauce, lime juice, palm sugar, rice vinegar, chilli and sesame oil in a clean jam jar and shake well. Set aside to dissolve the sugar, then shake again just before using.
Cook the asparagus, broccoli and peas in boiling water for 2 minutes. Drain and refresh in cold water until cold.
Place the hot rice in a bowl.
Scoop the avocado out with a spoon and fan it over one side of the hot rice. Add the cooked, drained green vegetables to the other side and pour over the dressing. Top with toasted coconut flakes, chives and serve.