Carb-Conscious Greens Bowl

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs zucchini
• 1pcs baby broccoli
• 100g kale
• 100g marinated goat cheese
• 10g dukkah
• 20g slivered almonds
• 1pcs avocado
• 1bunch mint
• 2pcs egg
• 10ml white wine vinegar

Method

1. Step 1 — Prep vegetables
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Bring a small saucepan of water to the boil for the eggs. Crush or finely chop the garlic. Cut the zucchini lengthwise into wedges. Trim the baby broccoli. Tear the kale leaves in small pieces, discarding the stems.
2. Step 2 — Season vegetables
   Drain the oil from the marinated goat cheese into a bowl. Put the zucchini and baby broccoli on a lined tray. Drizzle with 3 tsp of the oil, scatter over the garlic and 1 tsp dukkah and season with salt and pepper. Put the kale on the remaining lined tray, drizzle with 3 tsp of the oil and season with salt. Massage the kale leaves to coat with oil.
3. Step 3 — Roast vegetables
   Roast the vegetables for 10 mins. Add the almonds to a tray and roast for a further 3-5 mins until the vegetables are tender, the kale is slightly crisp and the almonds are golden.
4. Step 4 — Boil eggs
   While the vegetables are roasting, cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water.
5. Step 5 — Make dressing
   Meanwhile, pour 1 tbs of the oil* into a bowl. Add 1 tsp dukkah* and 2 tsp white wine vinegar, season with salt and pepper and stir to combine.
6. Step 6 — Get ready to serve
   Slice the avocado. Chop the mint leaves, discarding the stems. Peel and halve the eggs. Divide the kale, zucchini, baby broccoli, avocado and egg among bowls. Crumble over the goat cheese and drizzle with the dressing. Scatter with the almonds and mint to serve.

Allergens

Egg, Sulphites, Milk, Almond, Sesame