Healthy doesn't have to be boring. Grain bowls are a treat for your health and your taste-buds.
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
splash of white vinegar
3 tbsp butter
1 tsp Aleppo pepper (or chilli flakes or smoked paprika)
micro herbs to serve (optional)
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.