1cupgrainsuncooked, brown rice, quinoa and lentils
1broccolismall head, florets removed
1cupspinach
1cucumberlarge, chopped
1.5cupscherry tomatoeshalved
1avocadolarge, sliced
2tablespoonspickled red onionstore-bought
3tablespoonshummus
1lemoncut into wedges
1-2tablespoonsdukkah
Extra virgin olive oilfor drizzling
Instructions
Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1–2 minutes until bright green and just tender. Use a slotted spoon to scoop out the broccoli and set aside.
In the same pot of water, add the quick cook grains. Reduce heat to a simmer and cook for 10–12 minutes (or according to packet instructions) until tender. Drain and fluff with a fork.
1 cup grains
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 7-8 minutes. Drain and transfer to a bowl of cold water. Once cooled, peel and cut in half.
4 eggs
Heat olive oil in a non-stick pan over medium heat. Add halloumi slices and cook for 2–3 minutes per side until golden brown. In the final 30 seconds, drizzle over the honey and allow it to caramelise. Set aside.
160 g halloumi, 1 teaspoon honey
Divide the cooked grains among 4 bowls. Top each with spinach, broccoli, cucumber, cherry tomatoes, avocado slices, hand pickled red onion. Add two boiled egg halves and several pieces of golden halloumi.
1 cup spinach, 1 broccoli, 1 cucumber, 1.5 cups cherry tomatoes, 1 avocado, 2 tablespoons pickled red onion, 4 eggs, 160 g halloumi
Add a spoonful of hummus to each bowl. Sprinkle with dukkah, drizzle with extra virgin olive oil, season with sea salt and cracked black pepper, and serve with a lemon wedge.
