Prep + cook time: 20 minutes. Serves 1.
½ cup quinoa
1 cup kale
Halloumi, as desired
¼ cup cherry tomatoes
1 large egg
½A handfulo, peeled
Handful of pea shoots, to garnish
½ cup basil
3 tbs extra virgin olive oil
1 tbs lemon juice
Pinch of sea salt
Pinch of salt
Pinch of black pepper
½ cup natural yoghurt
1 clove garlic
Rinse quinoa under running water in a sieve to wash. Place in a medium saucepan with 1.5 cups of water. Bring to the boil, reduce heat, cover and simmer until water is absorbed and quinoa is light and fluffy. While the quinoa is cooking, place all basil pesto ingredients in a small food processor or blender and blend until a creamy sauce is formed. Feel free to add a tablespoon of water at a time if it gets too thick.
Separate the kale leaves from the stalks. Place in a bowl and sprinkle with extra virgin olive oil and sea salt, and gently massage the leaves (this helps the kale become less tart and more enjoyable). Set aside.
On the stove, boil a small saucepan of water, place in egg and cook for 4 minutes (for soft-boiled). Once ready, shell and set aside.
While cooking the egg, heat a fry-pan to high and fry off halloumi to your liking.
Spoon a generous amount of basil pesto on to your plate, top with halloumi and the kale and quinoa mixed together. Place avocado and sliced egg in position and top with cherry tomatoes and pea shoots for decoration.