Grain Bowls with Greens and Soft Eggs

The beauty of salad bowls is you can use any combination of grains, greens and seasonal toppings.

olive oil for cooking

200 grams slim green beans, stem end trimmed

250 gram bag broccolini, large stalks halved lengthways

2 x 250 gram packs cooked brown basmati rice and quinoa, heated

1 small red onion, very thinly sliced

1 small fennel bulb, thinly sliced, fronds reserved

8-12 cheese stuffed baby bell peppers (see Cook’s Note)

4 soft boiled eggs, halved ¼ cup chopped pistachio nuts

½ teaspoon smoked paprika, for garnish

sea salt and ground pepper TO ASSEMBLE Sour Cream Dressing, see recipe below

Heat a teaspoon of oil in a large sauté pan and when really hot, add the beans and cook for about 3 minutes, tossing until seared in places and just tender. Transfer to a plate. Repeat with the broccolini. Set aside to cool.

TO ASSEMBLE: Season the warm grains with salt and pepper then divide between 4 serving dishes.

Arrange all the ingredients on top and scatter over the pistachio nuts, reserved fennel fronds and a pinch of paprika. Serve the dressing separately. SERVES 4