Rainbow Veggies

… this is a really colourful veggie dish and super simple to prepare… for when you’re feeling lazy!

Serves 2


200gr pumpkin noodles (finely shred / spiralize slices of pumpkin, if you can’t buy pumpkin noodles – yep, this is actually a thing! M&S actually sells them at their Soho store in HK).

100gr kale

8 brown mushrooms

3 cooked beetroots (small)

1/4 pomegranate

Feta cheese


Soy sauce

Garlic powder

Chilli flakes

Olive oil

Salt and pepper (to taste)


To prepare the kale, remove the centre stalks and thoroughly wash the leaves. In a large pan, heat some olive oil. Add the washed kale and garlic powder and pan fry while stirring for approx. 3 minutes. The kale leaves should wilt, and turn a more vibrant green colour when cooked. Add salt and pepper to taste and set aside.

Clean the mushrooms by running them under cold water. Finely slice the brown mushrooms. Heat some olive oil in the pan, and add the mushrooms, 2 tsp soy sauce, 1 tsp honey and 2 tsp chilli flakes. Stir to coat evenly while cooking for 1-2 minutes. Continue to saute the mushrooms over a medium heat for approx. 5 minutes (they should turn a golden-brown colour).

While the mushrooms are cooking, bring some water to the boil in a saucepan. Once boiling, add the pumpkin noodles and cook for about 5 minutes until tender. Plate the cooked mushrooms. Drain the pumpkin noodles and add to the fry pan along with 1 tbsp honey. Stir to coat with the honey and pan fry for a few minutes. Add to plates.

Chop the cooked beets into small pieces and plate. Crumble a small amount of feta cheese on top of the beetroot.

Remove the seeds from the pomegranate and add to the centre of your plates. Enjoy!



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