David, our head chef at etc Monument has created this vegetarian green eggs bowl lunch today after being inspired by his trip out to Farmacy in Notting hill on Friday. Tuck in!
You will need:
- Quinoa- 120g
- Kale -handful
- Baby spinach- handful
- Pistachios- 25g
- Egg- 1, soft poached
- White wine vinegar- 1 table spoon
- Garlic- half a clove
- Greek yoghurt- 2 tablespoons
- Flat parsley- handful
Bring a pot of seasoned water to the boil. Once boiling reduce heat to a simmer.
Blanch the kale and spinach until tender. Once cooked put them both into iced water.
In the same cooking water add the quinoa and cook until its fully broken down, should roughly take 8-10 minutes. Drain and set aside to cool.
Chop pistachios and put them to one side.
Add a small pot of water to the stove and add the white wine vinegar While you’re waiting for the water to heat up, crush the garlic and chop the parsley, add this to the greek yoghurt and the dressing is completed.
Poach the egg in the water until cooked. Soft poached should roughly take around two-three minutes.
Mix the quinoa, kale, spinach and pistachios together, Place the poached egg on top and serve with the garlic and parsley yoghurt.