Green break­fast bowl with haloumi

Better Homes and Gardens (Australia) - - Brekkie Bowls -

For those who want to avoid gluten, the quinoa in this meal will fit the bill. You’ll adore the flavour wake-up call of basil pesto, dill and pis­ta­chio.

Prepa­ra­tion time 15 mins Cook­ing time 20 mins Serves 4

1 cup white quinoa

450ml veg­etable stock

4 Tbsp store-bought basil pesto 2 Tbsp lemon juice, plus ex­tra 1 tsp 3 Tbsp ex­tra vir­gin olive oil Sea-salt flakes and freshly ground

black pep­per, to sea­son

1 Tbsp finely chopped dill sprigs,

plus ex­tra sprigs, to serve

2 small av­o­ca­dos, halved, stoned 225g block haloumi, sliced into 8 1 bunch English spinach, trimmed Pea shoots and mint sprigs,

to gar­nish

Roughly chopped pis­ta­chios,

to gar­nish

Lemon wedges, to serve

STEP 1 Put quinoa and stock in a medium saucepan over a high heat. Bring to the boil, cover and re­duce heat to low. Cook for 12 min­utes or un­til just ten­der. Set aside, cov­ered, for 5 min­utes or un­til cooled to room tem­per­a­ture. (You can serve this dish at room tem­per­a­ture or chill to en­joy cold.)

STEP 2 Put pesto, lemon juice and 2 ta­ble­spoons of the oil in a bowl and whisk to com­bine. Sea­son. Re­serve 2 ta­ble­spoons of mix­ture for serv­ing. Stir re­main­ing pesto mix­ture into quinoa mix­ture and set aside.

STEP 3 Put dill on a small plate. Then driz­zle ex­tra lemon juice over cut side of each av­o­cado and press into dill to coat. Set aside.

STEP 4 Heat re­main­ing oil in a large non-stick fry­ing pan over a medium heat. Add haloumi and cook for a minute each side or un­til light golden.

STEP 5 Di­vide quinoa, spinach, haloumi and av­o­ca­dos be­tween bowls. Driz­zle with re­served pesto mix­ture. Gar­nish with pea shoots, mint, ex­tra dill and pis­ta­chios. Serve with lemon wedges.

Green break­fast bowl with haloumi

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