California lunch bowl

SERVES 4

PREPARATION 15 MIN

COOKING 10 MIN

SKILL LEVEL EASY

INGREDIENTS

2 tsp ground turmeric 1 tsp vinegar

2 x 250g packets of ready- cooked mixed grains or grains and lentils

2 avocados, sliced

¼–½ red cabbage, finely shredded

Handful of wild rocket 4 large free-range eggs 2 tbsp dukkah

For the dressing:

3 tbsp white wine vinegar

Juice of ½ lime

1 garlic clove

3–4 tbsp extra-virgin olive oil

Small handful of fresh chives, snipped

Sea salt and black pepper

METHOD

Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.