California Lunch Bowl
Donal's Notes
Although grain bowls have had a bit of a bad rap for being a bit faddy, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here – roast vegetables, leftover meat, pickled cucumber – basically whatever takes your fancy. Ready-cooked pouches of grains and lentils are a great time-saving ingredient.
For the dukkah:
For the dressing:
Small food processor
Frying pan
Saucepan
Slotted spoon
Mandoline
Chopping board
Chopping knife
Instructions
1
To make the dukkah, toast the hazelnuts and almonds on a dry frying pan on a medium heat until golden brown, 3-4 minutes and set aside. Toast the sesame seeds in the same pan until golden (careful as this can happen very quickly!)
2
Transfer to a small food processor along with the hazelnuts, almonds, pistachios, fennel seeds, cumin, coriander, cayenne and a generous pinch of sea salt. Pulse for a few seconds until you have a nice coarse texture. Store any extra dukkah in a jar for up to 2 weeks.
3
Use a mandolin to finely shred the red cabbage. Slice the avocados and set aside.
4
Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives.
5
Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl.
6
While the eggs are poaching, heat up the grains according to the packet instructions and divide it between each bowl. Top the grains with the avocado, red cabbage and rocket leaves.
7
Top each bowl with a poached egg, sprinkle with the dukkah, and drizzle the dressing all over. Serve straight away.
