Layered Springtime Salad Recipe

A fun way to serve a layered springtime salad for breakfast or brunch.

Serves: 4

Time to prep: 15 minutes

Time to cook: 8 minutes

Ingredients

• 1/2 cup (100g) quinoa, cooked to packet instructions
• 2 tbs olive oil
• 3 tomatoes, seeds removed, chopped
• 1 Lebanese cucumber, peeled, seeds removed, chopped
• 1 avocado, chopped
• 1 cup flat-leaf parsley leaves, chopped
• 1 tbs lemon juice
• 100g baby spinach, shredded
• 2 tbs dukkah
• 2 eggs, soft-boiled, peeled, halved

Dressing

• 1/4 cup (60ml) olive oil
• 100ml orange juice
• 2 tsp Dijon mustard

Method

• For dressing, whisk ingredients together. Season and set aside. Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
• To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.

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