QUINOA NOURISH BOWL WITH SOFT BOILED EGGS & HALLOUMI

Serves 2

Ingredients:

• 2 eggs

• 2 cups spinach

• 1 cup tri-coloured quinoa, rinsed

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• 3 spring onions, finely sliced

• 150g/180g halloumi cheese

• 1 tsp extra virgin olive oil

• 1/2 lemon, juiced

• 1/2 cup almonds, toasted and chopped

• 1/2 cup parsley, finely chopped

• Dressing:

• 2 tbsp Greek/natural yoghurt 1/2 lemon, juiced

• 2 tbsp extra virgin olive oil

• 1 tbsp honey

• Sea salt

• Black pepper

Method:

1. For the dressing: Mix together all ingredients and season well. You may want to add some more olive oil if you prefer a thinner consistency.

2. Place a small pot of water onto the heat and bring it to a boil. Place eggs into the saucepan and turn the heat down to a gentle simmer. Cook for 5.5 minutes. Drain, run under cold water and peel eggs.

3. Place 2 cups of water into a saucepan, along with 1 cup of tri-coloured quinoa. Bring to a boil, then turn down the heat to a gentle simmer and cook for 15 minutes. Drain (if any liquid is left) and set aside to cool.

4. Place a small frying pan on medium heat, and add 1 tsp olive oil. Cook halloumi for about 3 minutes on each side, until golden and warmed through. Take the frying pan off the heat and squeeze over the lemon juice. Slice into cubes.

5. To serve: In two bowls, place the spinach, quinoa, cherry tomatoes, avocado, spring onion, halloumi, almonds and parsley. Place the boiled egg on top of the salad. Then drizzle over the yoghurt dressing. Season well.