Friday lunch
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 1
40 min


Bell Pepper
40 grams
Brown Rice
1 tbsp
1 Egg
40 grams
70 grams
Hokkaido Pumpkin
1 tbsp
30 ml
1 tbsp
Olive Oil
2 tbsp
2 slice
Rye Bread

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  1. Peel and cut your hokkaido pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your apple, bell pepper and zucchini so that they all have a similar size and shape.
  3. Slice your rye bread as you like. Try to ensure all pieces are roughly the same size.
  4. Finely chop your chives and parsley.
  5. Cut and squeeze your lemon so you can use the juice later.
  6. Grate or slice your halloumi.
  7. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil brown rice according to instructions on package.
  2. Spread the Hokkaido Pumpkin and Zucchini, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 5 minutes.Finally, add Bell Pepper and roast for another 25 minutes.
  3. Take out your roasted veggies and crack your eggs on top, place back in the oven for 5-8 minutes more.
  4. Toast halloumi and rye bread on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix bell pepper, brown rice, hokkaido pumpkin and zucchini together in a bowl.
  2. Mix lemon, milk and olive oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Apple, Chives, Halloumi, Parsley and Rye Bread on top.