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Ian has worked for Compass for the past 20 years and in that time graduated from the University of West London with a BA (Hons) in International culinary arts. Prior to moving to London to take up a position of Head Chef in a 5 star hotel Ian was Executive chef of a prestigious Relais & Chateau properties in South Africa.

METHOD

 

1. Grilled the broccoli on an open flame till well charred and then chop finely

2. For the pickled onions, mix the water, sugar, vinegar and seasoning together and bring to the boil. Pour over the onions and allow to pickle for a few hours

3. Mix the rice, 100gr of the pickled onions, broccoli, chilli. pomegranate molasses, chopped herbs, olive oil, garlic and lemon well and serve at room temperature