Rice Bowl with Veggie Flowers and Hoisin

Ingredients

2 small bell peppers (different colours if possible)

35g frozen peas, thawed

800g cooked brown rice

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

Kosher salt and freshly ground black pepper

4 teaspoons hoisin sauce

65g sesame snack sticks

Method

Using a sharp knife, cut the sides of the peppers into four pieces. Place the peppers skin-side up and press down to slightly flatten them. Cut out as many shapes as you can with your favorite little cookie cutters. (To help force the cutters through the pepper, use the bottom of a measuring cup.)

Place the peas in a sieve and give them a quick rinse under warm water to remove the chill. Dry with a blotter.

In a large mixing bowl, combine the rice, vinegar, oil, 1/2 teaspoon salt, and a few grinds of pepper. Distribute the rice evenly among four lunch containers with lids. Top with a few pepper shapes, peas, and 1 teaspoon hoisin sauce on each plate. With each serving, pack 2 tablespoons sesame snack sticks individually.