Green Brunch Bowl
Ingredients
- ½ bunch kale rinsed, stems removed, leaves torn
- 1 bunch asparagus, ends cut, sliced on a diagonal
- 1 bunch broccolini, sliced in half
- ½ cup mixed quinoa, rinsed
- 1 medium avocado
- 1 cup frozen baby peas
- 1 handful coriander leaves
- Olive oil
- 1 tbsp dukkah
Dressing
- 1 bunch coriander, roots cut, leaves rinsed and roughly chopped
- 1 handful mint leaves, rinsed and roughly chopped
- 1 medium avocado
- 1 garlic clove, crushed
- 1 lime, juiced
- 1 tbsp olive oil
- Pinch sea salt and pepper
Method
1. Add the quinoa in 1 ½ cups water in a saucepan, bring to the boil and then simmer until the quinoa has absorbed all of the water. Cover with a lid until ready to use.
2. Make the dressing by combining all ingredients into a food processor or blender. Pulse until the consistency is a smooth paste. Season to taste.
3. Steam the broccolini for 2 minutes. Run under cold water and drain.
4. Sauté the asparagus in a heavy base fry pan for 2 minutes.
5. Sauté the kale until it just starts to wilt and change to a brighter green colour.
6. Blanch the peas for 1 minute, drain
7. Arrange the quinoa and greens on two serving plates.
8. Top with half an avocado sliced, with a sprinkle of dukkah and a pinch of salt and freshly cracked pepper.
9. Spoon some of the dressing on the avocado, or on the side.
10. Sprinkle with coriander leaves and dukkah.