For the pesto

Into a mini food processor, add the drained peppers along with the sun-dried tomatoes, tomato puree, garlic clove and pulse. Pour in the olive oil, a little at a time and continue to pulse. Sprinkle in the Parmigiano Reggiano along with the lemon zest and basil leaves. If needed, you can add a little more oil to loosen the pesto. Taste and adjust seasoning as required.

For the poke bowl

Peel the red onion and slice. Pop the onion into a small bowl and cover the onion with a combination of 50% white wine vinegar and 50% water. Allow the onion too steep for as long as possible. This technique will make the onion pink and vibrant in colour and also a little sweeter.

Cook the Riso Gallo black rice as per packet instruction, for approximately 18 minutes. Once cooked, drain the rice and allow to cool.

Drain the chickpeas and pop them onto a lined baking tray with the courgette batons, sliced red pepper and halved cherry tomatoes. Season with salt and pepper and a drizzle of extra virgin olive oil or a flavoured oil of your choice. Bake for 20 minutes at 180C fan-assisted.

Peel and slice the avocado, sprinkle with salt. Zest the lemon and reserve the zest for finishing the dish. Add a spritz of lemon juice to the sliced avocado. This will add flavour and will also discourage the avocado from changing colour.

Combine the cooled black rice with the prepared pepper pesto. Taste and season to your own taste. Drain the red onion and rinse with water. Pat dry.

Into a bowl, layer the roasted ingredients along with the pesto rice. Season and dress with extra virgin olive oil. Finish off with a flurry of flaked toasted almonds, the beautiful red onion strands. Sprinkle with the reserved lemon zest.