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Turkish poached egg, baharat spiced cauliflower, loaded hummus and lentil-quinoa salad

Katrina Meynink
Katrina Meynink

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Egg, cauliflower, hummus, lentils and quinoa: this grain bowl is a treat.
Egg, cauliflower, hummus, lentils and quinoa: this grain bowl is a treat.Katrina Meynink

Healthy doesn't have to be boring. Grain bowls are a treat for your health and your taste-buds.

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Ingredients

  • ½ head large cauliflower, cut through the stalk into 4 thick slices

  • 1 tbsp baharat spice mix

  • 1 tbsp olive oil

For the lentil and quinoa salad

  • 1 cup tri-coloured quinoa, cooked according to packet instructions

  • ½ cup French-style lentils, cooked according to packet instructions

  • 1 tbsp pomegranate molasses

For the loaded hummus

  • 1 cup hummus

  • ½ punnet (125g) strawberries, sliced

  • ½ punnet (125g) cherry tomatoes, diced

  • few sprigs of dill and flat leaf parsley, finely chopped

For the Turkish poached egg

  • 1 cup plain full-fat Greek yoghurt

  • 1 tbsp finely chopped dill

  • 2 cloves garlic, crushed

  • 4 eggs

  • splash of white vinegar

  • 3 tbsp butter

  • 1 tsp Aleppo pepper (or chilli flakes or smoked paprika)

  • micro herbs to serve (optional)

Method

  1. Preheat oven to 170C. 

    For the cauliflower, rub the spice mix and oil generously into the cauliflower slices then place on a baking tray lined with baking paper. Roast until golden brown (12 to 15 minutes), turn and roast until tender (a further 8 to 10 minutes).

    For the lentil and quinoa salad, add the quinoa and lentils to a bowl with the pomegranate molasses and stir to combine. Season generously then set aside.

    For the loaded hummus add the strawberries, tomatoes and herbs to a bowl and toss to combine. Set aside.

    For the Turkish poached eggs prepare the yoghurt base by stirring the yoghurt, dill, garlic, salt, and pepper in a bowl. Bring a medium saucepan of salted water to the boil. Reduce heat to medium and add splash of vinegar; using a slotted spoon, swirl water to create a whirlpool. Crack 1 egg at a time into a bowl and slide egg into water; poach until the white is firm but yolk is runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels to drain.

    To assemble, place a dollop of poached egg yoghurt mixture in the centre of each bowl. Top with an egg. Place a dollop of hummus next to the egg and top with the strawberry, tomato and herb mixture. Add a spoonful of the lentil-quinoa salad.

    Melt butter in a frying pan over medium-high heat. Stir in Aleppo pepper and salt; drizzle over the egg, yoghurt and grains. Season generously, scatter with micro herbs (if using) and serve warm. 

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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