2 tablespoons melted coconut oil
2 garlic cloves, finely chopped
20 g (¼ cup) raw almonds, roughly chopped
20 g (¼ cup) pumpkin seeds
20 g (¼ cup) sunflower seeds
100 g (1 cup) cooked quinoa
¼ teaspoon sea salt
150 g kale, stalks removed and leaves torn into bite-sized pieces
50 g (1 cup) baby spinach leaves
125 g (2 ½ cups) halloumi
50 g (1 cup) freshly grated coconut flesh
2 lemon wedges
1 avocado, halved, peeled, stoned and sliced
1. Put the eggs in a small saucepan with just enough water to cover. Bring to the boil and boil for 3 minutes. Remove the eggs with a slotted spoon, place the eggs under cold running water until cool enough to handle. Very carefully peel off the shells and set aside.
2. Heat one tablespoon of the coconut oil in a large frying pan over a medium heat. Add the garlic and cook, constantly stirring, until the garlic is fragrant and lightly browned. Add the almonds, pumpkin seeds and sunflower seeds and toast until lightly browned. Add the cooked quinoa and the sea salt. Now add the kale and spinach leaves and mix to incorporate. Once the kale and spinach have slightly wilted remove from the heat.
3. Spoon the mixture into serving bowls then, using the same frying pan, crumble the halloumi into the pan and gently cook until golden on all sides. This will only take a few minutes. Remove from the pan and set aside.
4. Add the halloumi to each serving bowl. Place the eggs into the frying pan and turn until a little colour is added to each egg. Add an egg to each bowl, followed by the grated coconut flesh, lemon wedges and avocado slices. Serve immediately while still warm.
Recipe from The Yoga Kitchen by Kimberly Parsons, published by Quadrille. RRP $39.99 – available nationally.