Ingredients

• 1 cup (24 g / ¾ oz) flat-leaf parsley leaves
• 1 cup (16 g / ½ oz) mint leaves
• ¼ cup (60 ml / 2 fl oz) lemon juice
• 2 green onions (scallions), trimmed and chopped
• ¾ cup (210 g / 7 ½ oz) plain Greek-style (thick) yogurt
• ½ small clove garlic
• Sea salt and cracked black pepper
• 600g (1 lb. 5 oz) broccoli florets (about 2 heads)
• 1 tablespoon extra virgin olive oil
• Sea salt and cracked black pepper
• 150g (5¼ oz) sugar snap peas, trimmed
• 1 cup (140g or 5 oz) frozen shelled edamame beans
• 2 tablespoons hemp seeds or sesame seeds, toasted
• 2 small avocados, quartered lengthwise
• ¼ cup (70g or 2½ oz) store-bought pickled ginger

Instructions

1. Place the parsley, mint, lemon juice, onion, yogurt, and garlic in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.
2. In 2 batches, place the broccoli in a food processor and process until it resembles rice. Heat a large deep-sided frying pan over medium-high heat. Add the oil, broccoli, salt and pepper and cook, stirring, for 3 minutes or until the broccoli is just tender. Divide between serving bowls and allow to cool.
3. Place the peas and edamame in a large heatproof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Slice the peas lengthways. Place the hemp seeds on a small tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli rice with the peas, edamame, avocado and ginger. Drizzle with the dressing to serve.