Green Grain Goodness Bowl
An excellent dressing can make all the difference to ancient grains, perking up the base notes with a bold, herb-centric kick. Super easy to put together, brilliantly nutritious and fulfilling, this makes for a wonderful lunch to share with friends or family.
350g Broccolini stems
2 tsp flaked sea salt
1 tsp freshly ground black pepper
4 large eggs
200g sugar snap peas
200ml natural organic yoghurt
2 cloves of garlic, grated
½ green chilli
2 tbsp lemon juice
60g mixed finely chopped herbs (parsley, marjoram, tarragon, coriander, mint)
200g cooked farro (you could substitute with brown rice or quinoa)
½ diced cucumber
40g tender leaves (mixed lettuce, radicchio, kale all work well)
2 ripe avocados sliced
6 breakfast radishes, finely sliced
30g toasted pumpkin seeds
Preheat the oven to 180C/350F. Toss the broccolini with 2tbsp extra virgin olive oil and season well. Place on a lined baking sheet and roast until tender and slightly charred (takes around 15 minutes)
Meanwhile, bring a small pot of water to the boil, add the eggs and cook for 7 minutes. Then transfer to a bowl of iced water to stop them cooking. Once cool enough, peel.
Add the sugar snaps to boiling water and cook for just 1-2 minutes until bright green and retaining a bite. Transfer to a bowl of iced water to refresh.
If you need to toast the pumpkin seeds, place in a small pan on a low heat and watch carefully – should take just a couple of minutes.
Now for the dressing; add the yoghurt, garlic, lemon juice, herbs, chilli, salt and pepper along with 1tbsp extra virgin olive oil to a small herb blender/food processor.
Toss the grains in half of the dressing to fully coat and separately, toss the broccoli, sugar snaps, cucumbers and tender leaves in extra virgin olive oil along with some seasoning. Then begin to plate up, laying out the different vegetables in 4 bowls alongside the grains. Top with the avocado slices, radishes and pumpkin seeds and a few leaves of herbs. Slice the eggs in half and add to the bowls. Add a final flurry of flaked salt, black pepper and a swirl of olive oil. Serve with the remaining dressing alongside for anyone wishing to add more.