Avocado bowl with quinoa, kale and tahini lemon dressing
SERVES 4 // PREP TIME 15 MINS // COOK 15 MINS (PLUS COOLING)
This meal in a bowl is full of the goodness of raw vegetables – kale, carrot and a multitude of herbs. Half an avocado is the crowning glory, the perfect vehicle for a lemony tahini dressing. . 270 gm (1½ cups) quinoa, rinsed 1 bunch kale, stems discarded, torn into bite-sized pieces
2½ tbsp extra-virgin olive oil Juice of 1½ lemons, or to taste
4 spring onions, thinly sliced ½ cup coarsely chopped mint ½ cup coarsely chopped flat-leaf parsley
½ cup coarsely chopped coriander
120 gm feta, crumbled 2 avocados, halved, peeled
Dukkah, to serve
2 small carrots, thinly shaved on a mandolin
Coarsely chopped pistachio nuts, to serve
Baby silverbeet leaves (optional), to serve
TAHINI DRESSING
70 ml extra-virgin olive oil 70 ml olive oil
2 tbsp hulled tahini
Juice of 1 ½ lemons, or to taste
1 garlic clove, finely chopped
1 Place quinoa, 750ml water and a pinch of salt in a saucepan, bring to the boil, reduce heat to low-medium, cover and cook until all the water is absorbed (10-12 minutes). Stand for 5 minutes, tip into a bowl and fluff with a fork. Season generously to taste and leave to cool.
2 Combine kale, olive oil and lemon juice in a bowl, season and massage kale until it wilts. Add spring onion, herbs and quinoa, and toss to combine.
3 For tahini dressing, whisk ingredients together in a bowl, then thin with 2-3 tbsp hot water to drizzling consistency and season to taste.
4 Divide kale mixture among serving bowls and scatter with feta. Dip the cut-side of each avocado half in dukkah, place on top of kale mixture and arrange carrot next to it. Drizzle with tahini dressing to taste and serve scattered with pistachio nuts and silverbeet leaves.