0.4
teaspoon
each cinnamon, ginger & cayenne Salt & pepper
Lemon Tahini Sauce
40
g
Tahini
60
mls
Lemon Juice
1
teaspoon
Natvia
20
g
avocado oil
Dukkah Poached eggs
8
each Eggs
as needed Pistachio Dukkah
METHOD
Add oil and spices to a plastic bag and mix.
Add in cauliflower and coat evenly.
Spread out on an oven tray covered with baking paper and cook for 20mins at 200C turning once.
Put in a small container and shake well.
Poach eggs as normal and coat gently in @tableofplenty Pistachio Dukkah.
Add a large handful of rocket and baby spinach leaves to a bowl. Top with 1/2 cup cooked quinoa, a sprinkle of feta and pomegranate, and some of the roast cauliflower.
Add the Dukkah eggs on top and drizzle with the lemon tahini sauce. Enjoy!
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