Breakfast Bowls with Green Tahini Sauce

Sometimes it’s nice to have a veg-heavy start to the day. While this looks fancy, essentially it’s just a green tahini sauce (which can be made up to two days ahead), some greens (whatever you have on hand) and a poached egg or two. Don’t like poached eggs? Fry or boil them instead. I like to eat this without toast, but if you want to make it more substantial, a few slices of gluten-free toast wouldn’t go astray. This recipe is gluten and dairy-free if coconut yoghurt and olive oil is used. 1 small clove garlic

½ large ripe avocado

2 tablespoons plain thick or coconut yoghurt 1 tablespoon hulled tahini

1 teaspoon lemon juice

Small handful of flat-leaf parsley, leaves only

Ghee or olive oil, to cook

Couple of handfuls of greens, such as kale, silverbeet, spinach or rocket, hard stems removed and composted

Poached eggs Roasted almonds Fresh herbs

Green tahini sauce: Combine the ingredients in a small food processor or blender, along with 1 tablespoon water. Blend until smooth. Add a little extra water to achieve a thick spreadable sauce, if needed, and season with a little fine salt. You can make this ahead of time and store in a glass jar or container in the fridge for up to 2 days.

Greens: Heat a little ghee or olive oil in a small frying pan and quickly sauté the greens until just wilted, then season with salt and pepper.

To serve: Spread the green tahini sauce evenly between two plates, then top each with half the greens, poached eggs, almonds and herbs. Serves 2