Breakfast Nourish Bowl - eat it breakfast, lunch & dinner!
This vibrant nourish bowl is as delicious as it is beautiful. The bowl is well balanced, healthy and supports the body by providing a wide variety of micronutrients. Enjoy this bowl for breakfast as a wonderful source of fuel for the day ahead.
Gluten Free, Vegetarian
nourish bowl:
2 free range eggs
4 slices of halloumi
Olive oil, for frying
2 large handfuls of mixed leaves
1/4 cup mixed herbs, roughly chopped
1 avocado, halved and sliced
2 heaped spoonfuls of green tahini
To serve: Kraut, to serve, sprinkle of crunchy mix + lemon wedge
green tahini:
1 cup mixed soft herbs (e.g/ parsley, coriander, dill, basil)
1/2 cup hulled tahini
Juice and zest of one lemon
3 tbsp water
Pinch of salt
crunchy mix:
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup flaxseeds
1/4 cup mixed sesame seeds
2 tbsp tamari
1/2 tsp sea salt flakes
method:
Nourish Bowl:
Bring a small saucepan of water to the boil. Add eggs and boil for 8 minutes. Run under cold water then peel, cut in half and set aside.
Add a drizzle of olive oil to a small frypan. Fry halloumi pieces on each side until golden.
To assemble the bowls, divide mixed leaves, herbs and avocado between two bowls. Carefully top with the fried halloumi pieces and boiled eggs. Add a heaped spoonful of green tahini and sauerkraut to each bowl. Generously sprinkle with crunchy mix and serve with a lemon wedge. Enjoy!
Green Tahini:
Add all ingredients to a blender and blitz until smooth. Add extra water as needed until a smooth consistency is achieved.
Crunchy Mix:
Preheat oven to 160 degrees, fan forced. Line a baking tray.
Add all ingredients to a large bowl and mix until combined. Transfer to the baking tray and bake for 20 minutes or until golden, stirring the mixture at the halfway point.
notes:
Green tahini will last in an airtight container refrigerated for up to 5 days. Crunchy mix will last in an airtight jar in the cupboard for up to 1 week.