AVOCADO BOWL WITH TAHINI DRESSING

PREP + COOK TIME 35 MINUTES SERVES 4

1 cup (200g) quinoa, rinsed

1¼ cups (430ml) water

4 eggs, shells rinsed well

170g asparagus, trimmed

1 tablespoon extra virgin olive oil

2 tablespoons pistachio dukkah

(see tips on page 86)

300g baby spinach, washed well

1 avocado (250g), sliced thinly

TAHINI DRESSING

¼ cup (70g) unhulled tahini

1 tablespoon extra virgin olive oil

¼ cup (60ml) lemon juice

2 tablespoons water

1 Place quinoa and the water in a saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 12 minutes or until water is absorbed and quinoa is tender. Remove from heat; stand, covered, for 5 minutes.

2 Meanwhile, cook eggs in a saucepan of boiling salted water for 6 minutes for soft-boiled or until cooked to your liking. Remove with a slotted spoon; cool under running water. Return water to the boil.

Cook asparagus for 3 minutes; drain. Cut asparagus in half lengthways.

3 Meanwhile, make tahini dressing. 4 Peel eggs, place in a bowl; drizzle with oil. Place dukkah in a small bowl; roll eggs in dukkah to coat.

5 Serve quinoa with asparagus, spinach, avocado and eggs; drizzle with tahini dressing and season.

TAHINI DRESSING

Whisk all the ingredients in a small bowl until combined and emulsified; season to taste.