Ingredients

• 2 GreenSkin® Avocados, pitted and halved then quartered
• 2 packets microwavable quinoa & brown rice
• 1 carrot, shaved using a potato peeler / mandolin
• 225g halloumi, sliced
• ¼ cup sugar snap peas, sliced in half lengthways
• ¼ cup of your favourite chopped herbs (e.g. parsley, mint, tarragon, chives)
• 4 soft boiled eggs (see instructions below)
• 1 tbs lemon juice
• 2 tbs olive oil
• Micro herbs (to garnish)
• Salt & pepper

GreenSkin® Avocado Green Goddess Dressing

• 1 GreenSkin® Avocado, pitted and cut into quarters
• 1 cup Greek yoghurt
• 1 clove of garlic
• 1 lemon, juiced
• ¼ cup of dill
• ¼ cup of tarragon
• ¼ cup of mint
• ½ cup rocket or spinach leaves
• Seasoning of salt and pepper

Method

1. Boil eggs (see instructions below).
2. Dress the cooked quinoa and rice with lemon juice and 1 tbs olive oil, and a little seasoning if desired. Set aside.
3. Cook sliced halloumi in a non-stick frying pan over a high heat, until nicely golden on both sides.
4. Add torn or chopped herbs to the rice mix and toss gently. Spoon onto the plate and top with slices of the grilled halloumi, carrot slices, sugar snap peas, avocado and a halved, soft boiled egg.
5. Season with salt and pepper and garnish with micro herbs.

Avocado Green Goddess Dressing

1. Place all ingredients in a jug blender and process until smooth.
2. Adjust seasoning with salt, pepper, and lemon juice. If dressing is too thick, adjust to your desired consistency with a little water.
3. Can be stored in an airtight container in the fridge for 5-7 days.

Soft boiled eggs

1. Half fill a saucepan with cold water (just enough to submerge the eggs) adding a pinch of salt and 2 tbs of white vinegar, then carefully add the eggs to your water and turn to a medium heat. When the water comes to a light, gentle simmer, start timing… giving the water a gentle stir every now and then.
2. Set a timer – for soft boiled eggs, simmer the eggs for 4-5 minutes. This will give gooey, runny yolks and just cooked egg whites
3. While cooking, prepare a bowl of iced water.
4. When the time is up, using a slotted spoon, take the eggs out and place into the iced water for 1 – 2 minutes to stop the cooking process.
5. Using the back of a spoon, gently tap to crack the surface. Peel the egg, submerging back into the water to help get off any excess shell sticking to the egg, if needed.