Delicious Healthy Breakfast Salad Bowl.
STUFF YOU NEED
- 1/4 pumpkin peeled and cubed
- 6 asparagus spears, trimmed and halved
- 6 cherry tomatoes halved
- 4 soft boiled eggs
- 1 avocado, halved
- 2 cups baby spinach
- 1 tbs. chopped fresh dill
- 1 tbs. macadamia oil
- Olive oil to drizzle
- Spices to sprinkle (we used nigella seeds)
- Salt and pepper to season
NOW WHAT
- Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the cubes of pumpkin on to the tray and drizzle with macadamia oil, season with salt and pepper.
- Place in to the oven for 10 minutes, stir and bake for a further 10 minutes.
- Meanwhile, in a medium saucepan bring the water to a boil.
- Place the asparagus in to the water, turn down the heat and simmer for 5 minutes.
- Use tongs to take out the asparagus and set aside.
- Place the eggs in to the water and bring to the boil again, turn down to simmer and cook the eggs for 6 minutes (this will make soft yolks, boil for longer if you'd like hard eggs).
- Run the eggs under cold water and carefully peel.
- Now assemble your salad!
- Place the baby spinach in to bowls, add pumpkin, asparagus, tomatoes, avocado and eggs.
- Sprinkle with fresh dill, spices, salt, pepper and a drizzle of olive oil! Wa-LAH!