SALAD WITH POACHED EGGS & KALE PESTO

PREP + COOK TIME 25 MINUTES SERVES 4

1½ cups (45g) firmly packed baby

leaves (see tips page 96)

200g brussels sprouts, shaved thinly 2 cups (300g) crunchy

combo sprout mix

1 medium carrot (120g),

cut into matchsticks

¼ cup (35g) toasted

sunflower seed kernels

¼ cup (60ml) apple cider vinegar 2½ tablespoons avocado oil 2 teaspoons honey

1½ tablespoons white vinegar

8 eggs

1 medium avocado (250g),

sliced thinly

KALE PESTO

⅓ cup (55g) dry−roasted almonds ⅓ cup (50g) roasted cashews

2 small cloves garlic

2 cups (80g) baby kale,

chopped coarsely

½ cup (125ml) extra virgin olive oil 1½ tablespoons apple cider vinegar ¼ cup (20g) finely grated parmesan

1 Make kale pesto.

2 Place baby leaves, brussels sprouts, sprout mix, carrot and seeds in a medium bowl; toss to combine. Whisk cider vinegar, 1 tablespoon of the oil and the honey in a small bowl; season to taste. Add dressing to salad; toss to combine.

3 To poach eggs, half−fill a large, deep−frying pan with water, add white vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide egg into whirlpool. Repeat with 3 more eggs. Cook eggs for 3 minutes or until whites are set and the yolks are runny. Remove eggs with a slotted spoon; drain on a paper−towel−lined plate. Repeat poaching with remaining eggs.

4 Divide salad between serving bowls; top with avocado and eggs. Spoon pesto on eggs; drizzle with remaining oil.

KALE PESTO

Pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar; pulse to a fine paste. Add parmesan, season; pulse until just combined. Makes 1¼ cups.