Give your cooking the green light with light and fluffy herb-flecked cous cous, creamy avocado tahini and a soft-boiled egg. For more of a protein hit, add king salmon or chicken.
250g cous cous
4 tbsp extra virgin olive oil
2 cups mint, parsley and dill leaves, roughly chopped
2 tbsp lemon juice
2 medium zucchini, trimmed and finely sliced
400g canned chickpeas, drained
2 tbsp pumpkin seeds, toasted
1 tbsp oil for frying
4 eggs, soft-boiled, peeled and halved
1 avocado, peeled, stoned, quartered and fanned
half red onion, finely sliced
1 cup parsley leaves, roughly chopped
half avocado, roughly chopped
1 tbsp tahini
2 tbsp yoghurt
1 tbsp lemon juice
1. Heat the oven to 150C. To make the green cous cous, place cous cous and one tablespoon olive oil, sea salt and pepper in an ovenproof bowl and add 270ml boiling water. Stir until mixed, cover with foil and place in oven for 10 minutes. Whiz the dill, parsley and mint in a small food processor until fine.
2. In a bowl, whisk two tablespoons extra virgin olive oil with lemon juice, the dill, parsley and mint, sea salt and pepper. Fluff up the cous cous with a fork and toss with the dressing until it turns green.
3. To make the avocado tahini, blend all ingredients in a small food processor until smooth. Add water by the tablespoon, blending, until light, green and almost fluffy.
4. Blanch the zucchini in a small pot of simmering salted water for two minutes and drain well.
5. Heat remaining 1 tablespoon oil in a small frypan and fry the chickpeas and pumpkin seeds for two minutes or until crisped.
6. To serve, pile the green cous cous on each warm plate. Arrange zucchini, avocado, halved eggs and red onion around, and add a big spoonful of avocado tahini. Drizzle with a little more extra virgin olive oil, and scatter with chickpeas, pumpkin seeds, sea salt and cracked black pepper.